Zucchini and Eggplant Lasagna
Portions: 12
Portion Size: 8 oz.
Per Serving: Calories 410, Protein 15 grams, Fat 34 grams (73% cal.), Cholesterol 65 milligrams, Carbohydrates 14 grams, Fiber 4 grams, Sodium 1030 milligrams.

Ingredients:
1 ½ lbs. Eggplant
1 ½ lbs. Zucchini
(As needed) Salt
(As needed) Olive Oil
2 oz. Ricotta cheese
1 oz. Parmesan cheese, grated
1 Egg, beaten
2 tbsp. Chopped parsley
(To taste) Salt (Step 10)
(To taste) Pepper
1 ½ qt. Tomato Sauce for Pasta made without sugar. (See below)
1 lbs. Mozzarella cheese, sliced
2 tbsp. Fresh basil, cut chiffonade
2 oz. Parmesan cheese, grated (Step 18)

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 1/3” 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 on separate sheet pans.
7. Bake the eggplant in an oven at 425°F until the bottoms are brown. Turn over and bake another 15 minutes.
8. At the same time, bake the zucchini until softened but still somewhat crisp. 5-10 minutes.
9. Remove the vegetables from the oven and let cool. These slices will serve as noodles for the lasagna.
10. Mix the ricotta, parmesan, egg, parsley, salt, and pepper.
11. Ladle a little tomato sauce into a half hotel pan, 10x12”. Spread it across the bottom.
12. Lay the eggplant slices in a single layer over the sauce.
13. Add the ricotta mixture, carefully spreading it in an even layer over the eggplant.
14. Add the zucchini in a single layer.
15. Cover with half the remaining sauce.
16. Arrange the mozzarella slices over the top. Sprinkle the mozzarella with a little of the basil.
17. Cover with the remaining sauce.
18. Sprinkle with the second quantity of parmesan cheese.
19. Bake at 375°F until hot and bubbling.

Italian Tomato Sauce for Pasta
Yield: 3 qt.
Portions: 32
Portion Size: 3 fl. oz.
Per Serving: Calories 190, Protein 1 grams, Fat 18 grams (82% cal.), Cholesterol 0 milligrams, Carbohydrates 8 grams, Fiber 2 grams, Sodium 660 milligrams.

Note: The quantity of olive oil may seem high, but it is only 1 tbsp. for a 3 oz. portion. These are typical proportions for basic tomato sauce in Italy, where sauces are not used in such large quantities as in North America. The olive oil is intended to be a major ingredient, not just a sautéing medium for the mirepoix, so use a good, flavorful oil. If a lower-fat sauce is desired, oil may be cut in half. Except for meat sauce, most Italian sauces are cooked less than American style tomato sauce and have fewer ingredients. As a result, they have a more pronounced fresh tomato taste.

Ingredients:
1 pt. Olive oil (see Note)
½ lbs. Onion, chopped fine
½ lbs. Carrot, chopped fine
½ lbs. Celery, chopped fine
1 #10 (6 ½-7 lbs.) can, Tomatoes, whole
2 Garlic cloves, minced
1 oz. Salt
1 tbsp. Sugar

Procedure:
1. Heat the olive oil in a large saucepot. Add the onions, carrots, and celery and sauté lightly for a few minutes. Do not let the vegetables brown.
2. Add remaining ingredients. Simmer, uncovered, about 45 minutes, until reduced and thickened.
3. Pass through a food mill. Taste and adjust seasonings.
4. For service, this sauce should be tossed with the freshly cooked spaghetti or other pasta in a bowl before being plated, rather than simply ladled over the pasta.

Variations:
Omit onion, carrot, and celery. Reduce oil to 8 fl. oz.. Add fresh parsley and basil to taste.

Recipe Retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking for Vegetarian Diets: Zucchini and Eggplant Lasagna. Pg. 691

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Legumes, Grains, Pasta, and other Starches: Italian Tomato Sauce for Paste. Pg. 664

Photo Retrieved from: