45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 327g
Price Per Serving: 1.89$
182kcal
Nutrition
Calories: 182kcal
Protein: 20.11%
Fat: 45.31%
Carbs: 34.58%
Ingredients
- 1 serving coarse salt
- 2 pounds eggplant peeled cut lengthwise into ¼-inch-thick slices
- 2 pounds zucchini cut lengthwise into ¼-inch-thick slices
- 0.5 cup olive oil extra virgin extra-virgin for brushing
- 1 serving pepper freshly ground
- 3 medium onion red cut into ½-inch rings
- 5 ounces goat cheese
- 1 serving tomatoes
- 0.5 lasagne pasta sheets dried fresh store-bought cooked cut into 4-by-13-inch strips and , or noodles,
- 0.3 cup marjoram fresh loosely packed roughly chopped
- 0.8 cup pecorino cheese finely grated
Equipment
- bowl
- baking sheet
- paper towels
- oven
- baking pan
Directions
- Preheat oven to 500 degrees.
- Sprinkle 2 tablespoons salt over eggplant slices, and let drain for 45 minutes.
- Meanwhile, place zucchini in a single layer on oiled baking sheets. (Work in batches if necessary.)
- Brush with oil, and season with salt and pepper.
- Bake, rotating pans halfway through, until tender and just starting to brown, 10 to 12 minutes.
- Let cool slightly, then transfer to a dish.
- Place onion rings in a single layer on oiled baking sheets. (Work in batches if necessary.)
- Brush with oil, and season with salt and pepper.
- Bake until tender and browned, 10 to 15 minutes.
- Let cool slightly, then chop into 1/2-inch pieces.
- Mix with goat cheese in a small bowl.
- Gently press eggplant slices between double layers of paper towels to remove excess liquid.
- Place eggplant in a single layer on oiled baking sheets (work in batches if necessary.)
- Brush with oil, and season with pepper.
- Bake until tender and golden, 6 to 9 minutes.
- Reduce oven temperature to 375 degrees.
- Spread 1/2 cup of marinara in a 9-by-13-inch baking dish.
- Place a layer of noodles over marinara.
- Layer eggplant on top of noodles.
- Spread 1/2 of the goat cheese mixture over eggplant.
- Spread 1 cup marinara over cheese layer, and sprinkle with 2 tablespoons marjoram. Repeat layering once, replacing eggplant with zucchini (noodles, zucchini, goat cheese, marinara, marjoram).
- Place a layer of noodles on top.
- Spread remaining marinara on top of noodles, and sprinkle with Pecorino Romano cheese.
- Place baking dish on a rimmed baking sheet.
- Bake until cheese is golden and sauce is bubbling, about 45 minutes.
- Let stand for 15 minutes before slicing and serving.
Nutrition Facts
Properties
Nutrition Score
13.713478140209%
Flavonoids
Nutrients percent of daily need