Eggplant Zucchini Lasagna with Fontina recipes

Ingredients

• About 1/2 cup olive oil
• 1 large eggplant, cut into 1/2 inch-thick slices
• 2 large zucchini, cut on the diagonal into 1/2-inch thick slices
• kosher salt
• 7 plum tomatoes
• 2 cloves garlic, minced
• 1/2 pound no-boil lasagna noodles
• 12 ounces whole-milk ricotta
• 1/2 teaspoon dried oregano
• 6 ounces fontina, grated
• 2 tablespoons freshly grated Parmesan

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