All posts tagged: Zucchini and Eggplant Lasagna

Zucchini & Eggplant Lasagna

Ingredients 1/4 cup olive oil 1 Eggplant 3 Zucchini, sliced into 1/3-inch-thick rounds 1/2 teaspoon kosher salt, divided 1/4 cup freshly grated Parmesan 2 teaspoons anchovy paste 2 tablespoons capers, drained 1/4 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1 vine-ripened tomato, seeded and diced Method:  Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices, so they lay in one single layer. Cook until deep golden brown. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini, and salt. Place drained zucchini on a platter and sprinkle with the Parmesan. Remove the zucchini.  Turn off the heat. Then,  leave 1 tablespoon of oil in the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves, and smells toasted. Add the capers, oregano, red pepper flakes, and tomato. Squeeze in the lemon juice …