Eggplant lasagna

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Recipe by: valerio-tonino

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)
In thick
1 Zucchini -- (8-oz)
Sliced 1/2-in thick
8 oz Mozzarella cheese -- sliced
1 c Ricotta cheese -- drained
2 c Spaghetti sauce
2 tb Fennel seed -- crushed
1 c Freshly grated Parmesan --
(imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper. Brush it onto
both sides of the eggplant and zucchini. Lay the eggplant and
zucchini in single layers on baking sheets. Broil them 2 inches from
the heat for 4-or-5 minutes or until cooked. Turn, brush the other
side with the oil, andbroil until the second side is done. Remove.
Preheat oven to 350F. Place hal

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