| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Eggplant |
| 1 |
ts |
Dried Oregano |
| 8 |
oz |
Mozzarella |
| 2 |
c |
Spaghetti Sauce |
| 1/2 |
c |
Olive Oil |
| 1 |
ts |
Dried Basil |
| 3 |
|
Cloves Garlic; Minced |
| 1 1/2 |
c |
Ripe Olives; Pitted & Halved |
| 15 |
oz |
Ricotta |
| 2 |
ts |
Fennel Seed |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 24 Jun 1996 09:57:38 -0800
Preheat the oven to 425 degrees. 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.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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