Wayne Gisslen

Zucchini and Eggplant Lasagne

Preparation info
  • Portions:

    12

    , portion size: 8 oz 240 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

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) thick.
  4. Salt the slices lightly on both sides and let stand 15 minutes.
  5. Pat dry. Brush both sides of each slice lightly with oil.
  6. Arrange the eggplant and zucchini

Per serving: Calories, 410; Protein, 15 g; Fat, 34 g (73% cal.); Cholesterol, 65 mg; Carbohydrates, 14 g; Fiber, 4 g; Sodium, 1030 mg.