Eggplant Lasagna II

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

Directions

 * 1) Preheat the oven to 425 degrees. Cut the eggplant into thin slices.
 * 2) 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.
 * 3) Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish.
 * 4) Repeat the layers.
 * 5) Top with the remaining mozzarella.
 * 6) Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes).
 * 7) Let stand 15 minutes before serving.