Pike-Perch Zucchini Eggplant Lasagna

For the pike-perch zucchini eggplant lasagna, salt and cook the pike-perch fillets, then pat dry. Thinly slice the eggplant, salt and set aside for 20 minutes. Rinse and pat dry. In a large skillet, heat 4 tablespoons olive oil. Fry half of the eggplant for 6-7 minutes over low heat until golden. Remove, drain on paper towels, do the same with the second half of the eggplant.

Melt the garlic butter in the pan and fry the zucchini in it for 5-6 minutes until golden brown. Remove and drain on paper towels. Layer the fish fillets and half of the eggplant and zucchini slices alternately in a large Pyrex dish and season with pepper. Sprinkle with half of the mozzarella, cover with half of the strained tomatoes, and top with lasagna sheets. Repeat layering and finish with lasagna sheets. Top with béchamel sauce and sprinkle with Parmesan and oregano. Bake the pike-perch zucchini eggplant lasagna in a preheated oven at 220°C degrees for 35 minutes until golden brown.

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