Eggplant and yellow zucchini "lasagna"

Recipes - Eggplant and yellow zucchini "lasagna"

A good friend of mine told me about a great recipe that she tried in Italy. It resembled a lasagna, but was made with eggplant slices instead of pasta. It was filled with a a lot of mozzarella and it was served with freshly grated Parmesan. I didn't have enough eggplants or mozzarella in the fridge, but because I could't get the recipe out of my mind, I tried to make it anyway, with some modifications. The result was great!


  •  2 small eggplants
  • 2 yellow zucchini
  • 250 grams mozzarella
  • 150 grams hard cheese
  • a few tablespoons sour cream
  • salt and pepper
  • Parmesan 

Directions for Eggplant and yellow zucchini "lasagna"

Step 1: Slice eggplants and yellow zucchini lenghtwise and sprinkle salt over them. After a minute or two they will leave some of their natural juice. You can dry them gently with a paper towel. Then fry them just a little on both sides with very little oil or no oil at all. (I used just a bit in the begining). I think you can make this recipe without frying the vegetables, but I like how the eggplant tastes when slightly fried.

Step 2: Put in a pan suitable for baking one layer of eggplant slices. Then slices of mozzarella and some freshly grinded pepper. Then add another layer of eggplant slices. Cover them in grated hard cheese. Then add the slices of fried yellow zucchini. At the end I mixed some sour cream with a bit of salt and pepper and covered the "lasagna". Can be served simple or with salad. I grated some Parmesan cheese on the salad. It is delicious! Enjoy! 

Tags: eggplants, yellow zucchini, mozzarella, hard cheese, sour cream, salt, pepper, parmesan, recipes Main course - vegetarian

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