Eggplant-cheese casserole

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.~

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