Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna

 

1-1/4 lb eggplant
3 cloves garlic, minced
1 tsp. dried oregano
1-1/2 cups ripe olives, pitted and halved
8 oz. mozzarella
2 cups spaghetti sauce
15 oz. ricotta
1/2 cup olive oil
2 tsp. fennel seed
1 tsp. dried basil

Preheat the oven to 425 degrees. Cut the eggplant into thin slices. Mix the olive oil with all the herbs. Brush the oil mixture 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 and bake until hot and bubbly, about 25 minutes. Let stand 15 minutes before serving.

Thanks to Shawn's Recipe Kitchen for this recipe.

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