Aubergine And Portobello Lasagnas, Roasted Tomato Vinaigrette Recipe


  • 1 lb plum tomatoes quartered
  • 1 1/2 c. coarsely-minced fennel bulb
  • 1 Tbsp. extra virgin olive oil
  •     Nonstick vegetable oil spray
  • 4 lrg Japanese aubergines trimmed, each cut
  •     lengthwise into four 1/3"-thk slices
  • 3 med portobello mushrooms stems trimmed,
  •     and caps sliced
  • 1 Tbsp. rice vinegar
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 3 c. spinach leaves rinsed
  • 4 x thin slices low-fat mozzarella cheese
  • 2 x roasted red bell peppers from jar liquid removed, and
  •     cut into 1/2"-wide strips
  • 8 lrg basil leaves


Preheat Oven To 400 Degrees. Arrange Tomatoes And Fennel In 13- By 9- By 2-inch Glass Baking Dish. Drizzle Oil Over; Toss To Blend. Bake Till Fennel Is Tender And Begins To Brown,…

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