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