Eggplant Lasagna - cooking recipe

Ingredients

1 eggplant (about 1 1/4 lb.)
1/2 c. olive oil
3 cloves minced garlic (optional)
1 tsp. oregano
2 tsp. fennel seed
1 Tbsp. finely chopped fresh basil or 1 tsp. dried basil
8 oz. Mozzarella cheese
15 oz. Ricotta cheese
2 c. or 16 oz. jar spaghetti sauce (or your own)
1 1/2 c. pitted ripe olives, halved

Preparation

Slice eggplant thinly.
Combine oil with herbs and brush both sides of eggplant.
Brown both sides until tender.
Layer 1/2 of eggplant slices, Mozzarella, Ricotta, spaghetti sauce, fennel seed and olives (in that order).
Repeat layering.
Top with remaining Mozzarella and garnish with sliced olives.
Cover and bake at 425\u00b0 for 25 minutes or until hot and bubbly.
Let stand 15 minutes (can be made with ground chuck in tomato sauce).
Serve 4 to 6.