EGGPLANT LASAGNA

6 tablespoon Olive oil
3 teaspoon Finely chopped fresh oregano
1 1/2 teaspoon 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 ounce Mozzarella cheese -- sliced
1 cup Ricotta cheese -- drained
2 cup Spaghetti sauce
2 tablespoon Fennel seed -- crushed
1 cup Freshly grated Parmesan- (imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper. Brush it onto both
sides
of the eggplant and zucchini. Lay the eggplant and zucchini in single
layers on
baking sheets. Broil them 2 inches from the heat for 4-or-5 minutes or until
cooked. Turn, brush the other side with the oil, and broil until the second
side is done. Remove. Preheat oven to 350F. Place half the eggplant
slices in a
wide, shallow 2-or-3-quart baking dish. Add half the zucchini, then layer in
half of the mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan.
Repeat the layering with the second half of the ingredients. Cover and bake
20-to-25 minutes or until hot and bubbly. May be made ahead several days, or
frozen, defrosted and reheated.

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