Tasty and Easy Recipes

4 Servings
Ingredients:

1 1/4 lb   eggplant
1 1/2 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
1/2 cup  olive oil
2 tsp  fennel seed
1 tsp  dried basil

Preheat the oven to 425 F 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.