Zucchini and Country Bread Lasagna

Another wonderful way to use bread—something that we always have in abundance in our house, fresh, day-old, and dried—is as an element of many savory dishes. It is used in appetizer gratinate, soups, and salads, and day-old bread is great in desserts. Here bread slices are the base and substance of a summertime vegetable lasagna, in place of pasta. I give you two versions, one with raw zucchini, one with briefly sautéed eggplant slices. Assembly and baking are the same for both. You could multiply the recipe and make this as a big party or picnic dish. It’s wonderful warm or at room temperature as a hearty side dish. To vary: use egg-battered zucchini strips (page 21) for a scrumptious lasagna; or roast the eggplant instead of frying it; or combine zucchini and eggplant (sauté zucchini slices first, though). The good flavor comes from Summer Tomato Sauce. The recipe on page 256 will give you enough for a big casserole and for several pasta dishes too. But you could use other sauces, such as a marinara or a plain tomato sauce.