Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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