ook this portion of the recipe. I use a medium low
ender. Set aside. Repeat with eggplant and remaining oil. Set aside
Season then chill.
For vegetable fillings, blanch carrots in boiling
epending on the type of vegetable, size of slices and temperature
ven to 400\u00b0F. Place eggplant slices side by side on
cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
aucepan (medium-high).
Add eggplant, onion and garlic.
Cook
n large bowl.
Add eggplant; toss with generous amount of
big bowl, combine the eggplant, zucchini, peppers, onions, garlic, rosemary
repared dish. Arrange 1/3 lasagna sheets on top, trimming to
dd artichokes, asparagus, zucchini, and eggplant and saute for a few
oat the bottom.
Place eggplant and zucchini on prepared baking
baking sheet.
Place eggplant on the prepared baking sheet
s not long in the lasagna. However, they need to be
/4 t pepper. Grill eggplant and zucchini 1 1/2
NOTE - orginal recipe did not give ounce measurements
Combine eggplant, onion, peppers, garlic, tomatoes and
o the boil. Add the lasagna sheets and blanch for four
Boil until crisp-tender the eggplant and onion.
Drain.
Add spaghetti sauce. Layer:
lasagna noodles, eggplant sauce and Mozzarella cheese. End with cheese.
Bake at 350\u00b0 for 20 to 30 minutes until bubbly around edges.