Eggplant Lasagna

Eggplant Lasagna Recipe

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6 Tbsp
olive oil
3 tsp
fresh oregano
1.5 tsp
fresh basil leaves, chopped
salt and freshly ground pepper to taste
eggplant, sliced
zucchini, sliced
8 oz
mozzarella cheese slices
1 c
ricotta cheese
2 c
spaghetti sauce
2 Tbsp
fennel seeds, crushed
1 c
grated parmesan cheese

How to Make Eggplant Lasagna


  • 1Mix the oil with the oregano, basil, salt and pepper.
  • 2Brush it onto both sides of the eggplant and zucchini.
  • 3Lay the eggplant and zucchini in single layers on baking sheets.
  • 4Broil them 2 inches from the heat for 4 or 5 minutes or until cooked.
  • 5Turn, brush the other side with the oil and broil until the second side is done. Remove.
  • 6Preheat oven to 350.
  • 7Place half the eggplant slices in a wide, shallow 2 or 3 quart baking dish.
  • 8Add half the zucchini, then layer in half of the mozzarella, drained ricotta, spaghetti sauce, fennel seed and parmesan.
  • 9Repeat the layering with the second half of the ingredients.
  • 10Cover and bake 20 to 25 minutes or until hot and bubbly.
  • 11May be made ahead several days, or frozen, defrosted and reheated.

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About Eggplant Lasagna

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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