Eggplant Parmesan
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Eggplant Zucchini Lasagna with Fontina recipes
Ingredients
- About 1/2 cup olive oil
- 1 large eggplant, cut into 1/2 inch-thick slices
- 2 large zucchini, cut on the diagonal into 1/2-inch thick slices
- kosher salt
- 7 plum tomatoes
- 2 cloves garlic, minced
- 1/2 pound no-boil lasagna noodles
- 12 ounces whole-milk ricotta
- 1/2 teaspoon dried oregano
- 6 ounces fontina, grated
- 2 tablespoons freshly grated Parmesan
Instructions
Eggplant-Zucchini Lasagna with Fontina recipes serves 5 original recipe by Big Girls Small Kitchen.
Details
- Servings: 5
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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