1 eggplant, sliced 1/4 inch thick
4 Roma tomatoes, sliced 1/4 inch thick
1 bulb fennel, thinly sliced
1/2 cup (2 ounces) Wisconsin Italian Sharp cheese, thinly sliced
1 ounce olive oil, infused with garlic and basil
Salt and pepper, to taste
In a saucepan, sauté fennel until tender; reserve. Spread olive oil on a cookie sheet; arrange tomato and eggplant slices in a single layer. Add salt and pepper, then drizzle with olive oil. Bake at 350° F for 8 to 10 minutes.
Using a deeper baking pan, layer the ingredients, starting at the bottom with tomatoes, cheese, fennel, eggplant, then more cheese on top. Before serving, bake at 350° F for 8 to 10 minutes.