Eggplant Lasagna

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1 1/4	pounds	eggplant
3	cloves	garlic -- minced
1	teaspoon	dried oregano
1 1/2	cups	ripe olives -- pitted and halved
8	ounces	mozzarella cheese
2	cups	spaghetti sauce
15	ounces	ricotta cheese
1/2	cup	olive oil
2	teaspoons	fennel seed
1	teaspoon	dried basil
1 1/4	pounds	eggplant
3	cloves	garlic -- minced
1	teaspoon	dried oregano
1 1/2	cups	ripe olives -- pitted and halved
8	ounces	mozzarella cheese
2	cups	spaghetti sauce
15	ounces	ricotta cheese
1/2	cup	olive oil
2	teaspoons	fennel seed
1	teaspoon	dried basil

Preparation:

Preheat the oven to 425F. Cut the eggplant into thin slices. Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish. Repeat the layers. Top with the remaining mozzarella. Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving. Yields 4 Servings