Eggplant Lasagna - cooking recipe

Ingredients

1 eggplant (about 1 1/4 lb.)
1/2 c. olive oil
3 cloves minced garlic (optional)
1 tsp. dried oregano
1 Tbsp. finely chopped fresh basil (1 tsp. dried)
2 tsp. fennel seed
8 oz. Sorrento Mozzarella cheese
15 oz. Sorrento Ricotta cheese
2 c. spaghetti sauce (16 oz.)
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 of eggplant until tender. Layer half of the 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.
Makes 4 to 6 servings.