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.
