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Abear 03-08-2004 06:40 PM

Eggplant Lasagna
 

Eggplant Lasagna

1-1/4 pound eggplant
1-1/2 cups ripe olives, pitted and halved
3 cloves garlic, minced
1 teaspoon dried oregano
8 ounce Mozzarella cheese
15 ounce Ricotta cheese
2 cups spaghetti sauce
1/2 cup olive oil
2 teaspoons fennel seed
1 teaspoon dried basil

Preheat the oven to 425-degrees. Cut the
eggplant into thin slices, in a small bowl
combine the olive oil with all of the herbs.
Mix well. Brush on both sides of the
eggplant slices. In a large, non-stick skillet,
brown the eggplant slices on both sides
until tender. Layer half of 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 (approximately 25 minutes).
Let stand for 15 minutes before serving.
Serves: 4.

Source: Recipe Lovers Newsletter 3/08/04


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