1 lg. onion
1 eggplant
2 lg. tomatoes
1 pkg. frozen spinach, defrosted
1/2 c. black olives
3/4 jar Classico 4 cheese spaghetti sauce
1 tbsp. crushed garlic
6 (1 oz.) slices of Mozzarella cheese
8 oz. shredded Parmesan cheese
Oil or butter for frying
Basil for garnish

Chop the onion and then saute' it in the oil, adding the crushed garlic when the onions become tender. Remove and set aside. Skin and chop, the eggplant, sauteing it in the same skillet as the onions. Slice the black olives and drain the spinach. Thinly slice the tomatoes.

In a large bowl, mix the spaghetti sauce, onions, olives, and spinach. Place the tomatoes in a layer in a 9 x 11 inch baking pan, followed by 1/2 the eggplant, 1/2 the sauce mix, 1/3 the Parmesan cheese and 3 slices of Mozzarella. Repeat. Top with remaining Parmesan and a sprinkle of basil. Bake for 40 minutes in a 400 degree oven or until cheese is melted on top.