PREPARATION
Season eggplant and zucchini generously with salt, then set in a colander for 20-30 minutes to drain.
Preheat oven to 375º F and lightly grease a 9×13-inch baking dish.
Optional: Place thinly sliced eggplant and zucchini on 2 baking sheets and pour olive oil over the top of veggies. Season generously with salt and pepper, then turn over and repeat. Place in oven and roast for 25-30 minutes, or until eggplants are browned and tender.
In a large bowl, mix together ricotta, parmesan cheese, basil and egg yolk, then season generously with salt and pepper.
Spread 1/3 cup tomato sauce on the bottom of baking dish, then top with a layer of eggplant slices.
Spread 1/3 ricotta mixture over eggplant, then top with a layer of zucchini. Spread another 1/3 marinara mixture over zucchini, then top with 1/3 ricotta mixture.
Repeat with remaining layers, ending with remaining marinara sauce.
Sprinkle mozzarella cheese evenly over the top, then cover with aluminum foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot.
No-Noodle Eggplant Zucchini Lasagna
