Eggplant lasagna #3

4 Servings

Ingredients

Quantity Ingredient
1¼ pounds Eggplant
1 teaspoon Dried Oregano
8 ounces Mozzarella
2 cups Spaghetti Sauce
½ cup Olive Oil
1 teaspoon Dried Basil
3 Cloves Garlic; Minced
1½ cup Ripe Olives; Pitted & Halved
15 ounces Ricotta
2 teaspoons Fennel Seed

Directions

From: Joel Ehrlich <Joel.Ehrlich@...> Date: Mon, 24 Jun 1996 09:57:38 -0800 Preheat the oven to 425 degrees. 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 olives (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.

EAT-L Digest 24 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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