Lasagna - Eggplant (meatless)

By mneyhart

Ingredients

• 1 eggplant (about 1 1/4 lb)
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dry oregano
• 1 tbs chopped basil
• 2 tsp fennel seed
• 8 oz. mozzarella cheese
• 15 oz ricotta cheese
• 2 cups spaghetti sauce (approx 16 ozs)
• 1 1/2 cups pitted tipe olives - halved

Preparation

Step 1

Slice eggplant thinly

Combine oil with herbs and brush both sides of eggplant. Brown both sides of eggplant until tender.

Layer half of eggplant slices, mozzarella cheese, ricotta cheese , sauce, fennell and olives (in that order).

Repeat layering order.

Top with remaining mozzarella and garnish with olives.

Cover and bake at 425 degrees for 25 minutes or until hot and bubbly.

Let stand 15 minutes before serving.