Roasted Eggplant & Zucchini Lasagna

Subbed vegan mozzarella shreds and Chinese eggplant. You don't want to cut the veggies too thin or they'll burn while roasting. They probably only need 12-15min at about 1/4in thick. I used approximately 9x9 in baking dish, which was as big as I'd go to get a decent amount of layers.

Overcrowded the veg so it didn't roast properly and turned mushy. Don't use passata as it's too thin. Buy a store bought sauce or make it yourself. Will try again with this in mind.

This was a hit in our home and it was pretty easy to make!

Very good, this is like a ratatouille so I would feel free to add whatever you like. I added some peperoni and some diced cherry tomato's to the top. It looks like a pizza. I would not be afraid to add mushrooms, onions and garlic next time. The fresh basil and oregano was really nice.

Delicious ! So much better than I expected it to be. My husband absolutely loved it!! Really nice and super easy.

Yummy!!!! My husband told me that he hated eggplant, then he tried this recipe that I made for dinner and he's been converted! It's very tasty. The one and only small criticism that I found was that 20 minutes was too long to prebake the zucchini and eggplant. It ended up being a little too soft for my liking. It could be my oven too, so who knows? Maybe next time I'll only prebake the vegetable for 10 minutes and see how it goes. Thanks for the wonderful recipe!