Eggplant-cheese casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Spaghetti sauce mix(1.5oz) |
| 1 | can | Tomato sauce(8oz) |
| 1½ | cup | Water |
| 1 | teaspoon | Salt,seasoned |
| ½ | cup | Onion,minced |
| 1 | Eggplant,large | |
| ½ | cup | Salad oil |
| ½ | pounds | Mozzarella cheese,thin slice |
| ¼ | cup | Parmesan cheese,grated |
Directions
1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.~ 2. Reduce heat and simmer, uncovered, 20 minutes.~ 3. Peel eggplant; cut in ¼-inch slices.~ 4.
Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.~ 5. Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.~ 6. Repeat layers, ending with sauce; top with Parmesan cheese.~ 7. Bake, uncovered, in preheated 350'F.
oven about 20 minutes.~