Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 1 eggplant (about 1 1/4 lb.); 1/2 c. olive oil; 3 cloves minced garlic (optional); 1 tsp. oregano; 2 tsp. fennel seed; 1 Tbsp. finely chopped fresh basil or 1 tsp. dried basil; 8 oz. Mozzarella cheese; 15 oz. Ricotta cheese; 2 c. or 16 oz. jar spaghetti sauce (or your own); 1 1/2 c. pitted ripe olives, halved

10 ingredients

9 steps

Ingredients

1 eggplant (about 1 1/4 lb.)
1/2 c. olive oil
3 cloves minced garlic (optional)
1 tsp. oregano
2 tsp. fennel seed
1 Tbsp. finely chopped fresh basil or 1 tsp. dried basil
8 oz. Mozzarella cheese
15 oz. Ricotta cheese
2 c. or 16 oz. jar spaghetti sauce (or your own)
1 1/2 c. pitted ripe olives, halved

Directions

1

Slice eggplant thinly.
2

Combine oil with herbs and brush both sides of eggplant.
3

Brown both sides until tender.
4

Layer 1/2 of eggplant slices, Mozzarella, Ricotta, spaghetti sauce, fennel seed and olives (in that order).
5

Repeat layering.
6

Top with remaining Mozzarella and garnish with sliced olives.
7

Cover and bake at 425° for 25 minutes or until hot and bubbly.
8

Let stand 15 minutes (can be made with ground chuck in tomato sauce).
9

Serve 4 to 6.