Eggplant Lasagna II

Slice eggplant lengthwise into ¼-inch thick strips, then lay on paper towels and sprinkle lightly with salt to draw out moisture. Let stand for 10 minutes.

Pat eggplant slices dry with additional paper towels to remove excess moisture.

Heat ¼ cup olive oil in a large skillet over medium-high heat, then working in batches, cook eggplant slices for 2-3 minutes per side until golden brown and tender. Add remaining ¼ cup olive oil as needed between batches.

In a bowl, combine ricotta cheese, 4 oz mozzarella cheese (shredded), minced garlic, fennel seed, dried oregano, and dried basil. Mix until evenly combined.

Stir the pitted and halved ripe olives into the cheese mixture until distributed throughout.

Spread a thin layer of spaghetti sauce on the bottom of a 9×13-inch baking dish.

Layer eggplant slices to cover the sauce, breaking or overlapping them as needed to fit.

Spread half of the ricotta-olive mixture evenly over the eggplant layer.

Add another layer of spaghetti sauce, followed by another layer of eggplant slices.

Spread the remaining ricotta-olive mixture over the second eggplant layer.

Top with remaining spaghetti sauce, then sprinkle shredded mozzarella cheese (remaining 4 oz) evenly over the top.

Bake uncovered at 375°F until heated through and the cheese is melted and lightly golden on top, approximately 25-30 minutes.