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eggplant-cheese casserole

Ingredients For eggplant-cheese casserole

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

How To Make eggplant-cheese casserole

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

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