Eggplant Lasagna Recipe
Servings: 6
Ingredients
- 6 Tbsp. Extra virgin olive oil
- 3 tsp Finely minced fresh oregano
- 1 1/2 tsp Finely minced fresh basil Salt Freshly grnd pepper
- 1 x Eggplant (12-ounce), sliced 1/2-in thick
- 1 x Zucchini (8-ounce) sliced 1/2-in thick
- 8 ounce Mozzarella cheese, sliced
- 1 c. Ricotta cheese, liquid removed
- 2 c. Spaghetti sauce
- 2 Tbsp. Fennel seed, crushed
- 1 c. Freshly grated Parmesan (imported)
Directions
- 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 possibly-5 min or possibly till cooked. Turn, brush the other side with the oil, and broil till the second side is done. Remove. Preheat oven to 350F. Place half the eggplant slices in a wide, shallow 2-or possibly-3-qt baking dish. Add in half the zucchini, then layer in half of the mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan. Repeat the layering with the second half of the ingredients. Cover and bake 20-to-25 min or possibly till warm and bubbly. May be made ahead several days, or possibly frzn, defrosted and reheated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 497 | |
| Calories from Fat 307 | 62% |
| Total Fat 34.56g | 43% |
| Saturated Fat 13.41g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 996mg | 42% |
| Potassium 640mg | 18% |
| Total Carbs 21.56g | 6% |
| Dietary Fiber 5.6g | 19% |
| Sugars 10.1g | 7% |
| Protein 26.19g | 42% |
