Eggplant Lasagna #2
| Yield: | 6 Servings |
| Categories: | Casseroles |
| 6 | tb | Olive oil |
| 3 | ts | Finely chopped fresh oregano |
| 1 1/2 | ts | Finely chopped fresh basil |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Eggplant (12-oz); sliced 1/2-in thick | |
| 1 | Zucchini (8-oz) sliced 1/2-in thick | |
| 8 | oz | Mozzarella cheese; sliced |
| 1 | c | Ricotta cheese; drained |
| 2 | c | Spaghetti sauce |
| 2 | tb | Fennel seed; crushed |
| 1 | c | Freshly grated Parmesan (imported) |
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