Salt
4 med. zucchini, sliced
1 med. eggplant, sliced
1/4 c. olive oil
1 container (15 oz.) ricotta cheese
2 eggs
1/2 c. grated Parmesan cheese
1/4 tsp. ground black pepper
1 1/2 c. tomato sauce
1 pkg. (8 oz.) Mozzarella cheese, thinly sliced

Salt zucchini and eggplant. Layer between paper towels, and let stand 1 hour. Arrange slices on greased cookie sheets; brush with oil. Bake at 350 degrees turning once, until tender, about 30 minutes.

In bowl, combine ricotta, eggs, Parmesan and pepper. In 13 x 9 inch baking dish, alternately layer zucchini, ricotta mixture and eggplant. Top with sauce and Mozzarella. Bake 5 minutes until brown. Makes 8 servings.