Yield: 6 servings
Measure | 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 \N | Eggplant,large |
½ cup | Salad oil |
½ pounds | Mozzarella cheese,thin slice |
¼ cup | Parmesan cheese,grated |
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.~