Posted by: literallydelicious | May 27, 2012

Eggplant and Zucchini Lasagna

This dish started out as eggplant rollantini — where you lightly bread and fry thin slices of eggplant, then fill them with cheese, roll them up, and top with tomato sauce before baking. Eggplant doesn’t seem to be particularly popular in my little town, since the ones I find are always so puny. No way I was going to get anything bigger than a pencil rolled inside these scrawny slices, so I decided to do a lasagna instead. It was delicious!! In fact, the leftovers are heating in the oven for tonight’s dinner as I write this.

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EGGPLANT AND ZUCCHINI LASAGNA

SAUCE:

1/2 onion, diced

3 garlic cloves, diced

olive oil

2 cans (28 ounces) crushed tomatoes

1/4 cup chicken or vegetable broth

1 tablespoon sugar

dried oregano, dried basil, salt and pepper to taste

LASAGNA:

4 cups shredded part-skim mozzarella

1 package (8 ounce) softened and cubed cream cheese *

1-2 large zucchini, peeled and sliced

olive oil

2 eggs, lightly beaten

dry bread crumbs

grated Parmesan cheese

1. Peel and thinly slice the eggplant (cross- or lengthwise). Place in a colander; sprinkle with salt and toss. Let stand 30 minutes; rinse and drain.

2. For the sauce: satue onion and garlic in oil until tender. Add remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered for 20 minutes, stirring occasionally.

3. Combine mozzarella and cream cheese in a bowl; mix well.

4. In a large skillet, heat a few tablespoons of oil; saute zucchini until tender-crisp. Remove.

5. Place eggs in one shallow bowl and bread crumbs in another. (Pie plates work great for this.) Dip eggplant slices in eggs, then crumbs. Fry in hot oil until golden brown on either side. Drain on paper towels.

6. To assemble: cover the bottom of baking dish with sauce. (The original recipe called for a 9×13 baking pan, but I used one that’s about 5×9.) Layer 1/2 the eggplant slices.Top with 1/2 zucchini slices. Dollop with 1/2 cheese mixture. Reserve 1 1/2 cups sauce. Layer remaining eggplant, zucchini and cheese, then top with sauce.

7. Bake at 350 degrees for 30 minutes. Serve with fresh Parm if you want. (But come on, all that mozzarella and cream cheese?)

* If your cream cheese takes too long to soften, cube it, then stick it in the microwave, low temp, 10-20 seconds until soft.

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