Eggplant Lasagna

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Eggplant
3		Garlic - minced
1 teaspoon	5ml	Dried oregano
1 1/2 cups	355ml	Ripe olives - pitted and halved
8 oz	227g	Mozzarella cheese
2 cups	474ml	Spaghetti sauce
15 oz	426g	Ricotta cheese
1/2 cup	118ml	Olive oil
2 teaspoons	10ml	Fennel seed
1 teaspoon	5ml	Dried basil

Recipe Instructions

Preheat the oven to 425F. 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.

Yields 4 Servings

Source:
NYT 6/25/95

Rating

Average rating:

6 (1 votes)

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