Eggplant Lasagna
6 tb Olive oil 3 ts Finely chopped fresh oregano 1 1/2 ts Finely chopped fresh basil Salt Freshly ground pepper 1 Eggplant, (12-oz) -sliced 1/2-in thick 1 Zucchini, (8-oz) - sliced...
Ingredients
- 6tbsp olive oil
- 3tsp finely chopped fresh oregano
- 11/2 ts finely chopped fresh basil
- 1cup ricotta cheese, drained
- 2cup spaghetti sauce
- 2tbsp fennel seed; crushed
- 1cup freshly grated parmesan
Directions
- 1
6 tb Olive oil 3 ts Finely chopped fresh oregano 1 1/2 ts Finely chopped fresh basil Salt Freshly ground pepper 1 Eggplant, (12-oz) -sliced
- 2
crushed 1 c Freshly grated Parmesan - (imported) MIX THE OIL WITH THE OREGANO, basil, salt and pepper
- 3
Brush it onto both sides of the eggplant and zucchini
- 4
Lay the eggplant and zucchini in single layers on baking sheets
- 5
Broil them 2 inches from the heat for 4-or-5 minutes or until cooked
- 6
Turn, brush the other side with the oil, and broil until the second side is done
- 7
Preheat oven to 350F
- 8
Place half the eggplant slices in a wide, shallow 2-or-3-quart baking dish