INGREDIENTS:1 ½ lbs. ricotta cheese 3/4 tsp. dried thyme leaf ½ tsp. salt ½ tsp. black pepper 1 tsp. tarragon paste 1 3/4 tsp. dried chives 1 tsp. dried basil Kosher salt, as needed 1 ½ lbs. eggplant, cut into 1/3 inch thick slices 1 ½ lbs. zucchini, cut into 1/3 inch thick slices 18 oz. tomato, cut into 1/3 inch thick slices 3/4 lb. red onion, cut into 1/3 inch thick slices 2 lbs. baking potatoes, cut into 1/3 inch thick slices Additional salt and pepper, as needed 3/4 lb. mozzarella ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.