Title: Eggplant-Cheese Casserole
Categories: Casserole Vegetarian
Yield: 6 Servings
| 1 | pk | Spaghetti sauce mix(1.5oz) |
| 1 | cn | Tomato sauce(8oz) |
| 1 1/2 | c | Water |
| 1 | ts | Salt,seasoned |
| 1/2 | c | Onion,minced |
| 1 | | Eggplant,large |
| 1/2 | c | Salad oil |
| 1/2 | lb | Mozzarella cheese,thin slice |
| 1/4 | c | 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 1/4-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.~