Eggplant Lasagna II

== Ingredients ==
* 1¼ lb eggplant
* 1½ cups ripe olives, pitted and halved
* 3 cloves garlic, minced
* 1 tsp dried oregano
* 8 oz mozzarella cheese
* 15 oz ricotta cheese
* 2 cups spaghetti sauce
* ½ cup olive oil
* 2 tsp fennel seed
* 1 tsp dried basil
== Directions ==
# Preheat the oven to 425°F. 
# 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 (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.
Category:Fijian Appetizers
Category:Basil Recipes
Category:Black olive Recipes
Category:Garlic Recipes
Category:Eggplant Recipes
Category:Fennel seed Recipes
Category:Mozzarella Recipes
Category:Oregano Recipes
Category:Ricotta cheese Recipes
Category:Prepared spaghetti sauce Recipes