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. dried oregano; 1 Tbsp. finely chopped fresh basil (1 tsp. dried); 2 tsp. fennel seed; 8 oz. Sorrento Mozzarella cheese; 15 oz. Sorrento Ricotta cheese; 2 c. spaghetti sauce (16 oz.); 1 1/2 c. pitted ripe olives, halved

10 ingredients

5 steps

Ingredients

1 eggplant (about 1 1/4 lb.)
1/2 c. olive oil
3 cloves minced garlic (optional)
1 tsp. dried oregano
1 Tbsp. finely chopped fresh basil (1 tsp. dried)
2 tsp. fennel seed
8 oz. Sorrento Mozzarella cheese
15 oz. Sorrento Ricotta cheese
2 c. spaghetti sauce (16 oz.)
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 of eggplant until tender. Layer half of the eggplant slices, Mozzarella, Ricotta, spaghetti sauce, fennel seed and olives (in that order).
4

Repeat layering. Top with remaining Mozzarella and garnish with sliced olives. Cover and bake at 425° for 25 minutes or until hot and bubbly. Let stand 15 minutes.
5

Makes 4 to 6 servings.