Italian recipes

Eggplant Lasagna

Course : Italian
Serves: 4

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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 / Directions:

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

Eggplant Lasagna

Ingredients:

Preparation / Directions:

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