| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 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 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) |
INSTRUCTIONS
Date: Thu, 28 Mar 1996 19:17:19 -0500
From: Walt Gray <waltgray@mnsinc.com>
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, and broil
until the second side is done. Remove. Preheat oven to 350F. Place half the
eggplant slices in a wide, shallow 2-or-3-quart baking dish. Add 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 minutes or until hot and bubbly. May
be made ahead several days, or frozen, defrosted and reheated.
MM-RECIPES@IDISCOVER.NET
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MM-RECIPES DIGEST V3 #90
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http://www.erols.com/hosey.
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