Eggplant Lasagna II

Ingredients

 * 1¼ lb eggplant
 * 1½ 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
 * ½ cup olive oil
 * 2 tsp fennel seed
 * 1 tsp dried basil

Directions

 * 1) Preheat the oven to 425°F.
 * 2) Cut the eggplant into thin slices.
 * 3) Mix the olive oil with all the herbs.
 * 4) Brush on both sides of the eggplant slices.
 * 5) Brown the eggplant slices on both sides until tender in a non-stick skillet.
 * 6) Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and (in that order) in an oiled oven safe casserole dish.
 * 7) Repeat the layers.
 * 8) Top with the remaining mozzarella.
 * 9) Garnish with olives.
 * 10) Cover.
 * 11) Bake until hot and bubbly (about 25 minutes).
 * 12) Let stand 15 minutes before serving.