Eggplant-cheese Casserole Recipe

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Eggplant-Cheese Casserole

Kitchen Crew


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1.5 oz
spaghetti sauce mix
8 oz
tomato sauce
1.5 c
1 tsp
seasoned salt
1/2 c
onions, minced
1 large
1/2 c
salad oil
1/2 lb
mozzarella, thinly sliced
1/4 c
parmesan cheese, grated


1Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.
2Reduce heat and simmer, uncovered, 20 minutes.
3Peel eggplant; cut in 1/4-inch slices.
4Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.
5Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.
6Repeat layers, ending with sauce; top with parmesan cheese.
7Bake, uncovered, in preheated 350 oven about 20 minutes.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy