Wayne Gisslen

Zucchini and Eggplant Lasagne

Preparation info
  • Portions:

    12

    • Difficulty

      Medium

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1½ lb

Method

Procedure

  1. Trim and peel the eggplant.
  2. Trim the stem ends of the zucchini.
  3. Cut the eggplant and the zucchini lengthwise into slices about ⅓ in. (8 mm) t