Zucchini and Eggplant Lasagne

Preparation info

  • Portions:

    12

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
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 in. (8 mm) t