I’m very lucky. My mother-in-law has a wonderful vegetable garden and always sends me home with boxes full of delicious fresh vegetables. A few months ago I came home with several zucchinis and eggplants and wondered what to do with them. So, after playing around in the kitchen I remembered one of my favorite recipes for lasagna and decided to get creative. That’s when I came up with the following recipe:
Ingredients:
1 large eggplant
1 large zucchini
5 cloves of garlic
Pinch of: Sage, Rosemary, Oregano, Thyme, Salt and Pepper
Preheat oven to 240ยบ. Cut the eggplant and zucchini widthwise. Dice the garlic fine. Mix the tomato sauce in a bowl with the garlic and spices. Place a layer of eggplant and zucchini in a baking pan and cover with a layer of tomato sauce. Cover with cheese and make another layer of eggplant, zucchini, sauce and cheese. Bake for 20-30 minutes or until cheese on top is melted and hardened.
Serves 4 people
