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Categories:Viewed: 63 - Published at: 4 years ago
Ingredients
- 1 large eggplant
- 3 medium zucchini
- 1/2 cup olive oil
- 2 tablespoons fresh thyme (chopped)
- 2 tablespoons fresh oregano (chopped)
- 1/2 tablespoon garlic (minced)
- 12 ounces mozzarella cheese (sliced)
- 2 cups marinara sauce
Method
- Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
- Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture.
- Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
- In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed.
- Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving.
- NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.
