Zucchini and Eggplant Lasagne

Trim and peel the eggplant.

Trim the stem ends of the zucchini.

Cut the eggplant and the zucchini lengthwise into slices about 1⁄3 inch (8 mm) thick.

Salt the slices lightly on both sides and let stand 15 minutes.

Pat dry. Brush both sides of each slice lightly with oil.

Arrange the eggplant and zucchini on separate sheet pans.

Bake the eggplant in an oven at 425 F (210 C) until the bottoms are brown. Turn over and bake another 15 minutes.

At the same time, bake the zucchini until softened but still somewhat crisp, 5–10 minutes.

Remove the vegetables from the oven and let cool. These slices will serve as noodles for the lasagna.

Mix together the ricotta, parmesan, egg, parsley, salt, and pepper.

Ladle a little tomato sauce into a half-size hotel pan, 10 12 inches (25 30 cm). Spread it across the bottom.

Lay the eggplant slices in a single layer over the sauce.

Add the ricotta mixture, carefully spreading it in an even layer over the eggplant.

Add the zucchini in a single layer.

Cover with half the remaining sauce.

Arrange the mozzarella slices over the top. Sprinkle the mozzarella with a little of the basil.

Cover with the remaining sauce.

Sprinkle with the second quantity of parmesan cheese.

Bake at 375 F (190 C) until hot and bubbling.