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Cook'n with Betty Crocker 
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Eggplant Casserole |
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Serves: 4 Print this Recipe1 1/2 pounds eggplant Salt Flour 1/2 cup olive oil 2 cups tomato sauce 8 ounces mozzarella cheese thinly sliced 1/2 cup parmesan cheese grated Peel and cut eggplant into 1/2 inch slices. Sprinkle both sides of eggplant with salt. Spread slices out in one layer for 20 to 30 minutes, then pat dry. Dip in flour and shake to remove excess flour. In a heavy skillet heat 1/4 cup olive oil until a light haze forms over it. Brown the eggplant quickly. Add more oil as needed. Drain browned eggplant on paper towels. Pour 1/2 cup of the tomato sauce in an oiled flat baking dish. Layer (in order) eggplant, tomato sauce, mozzarella cheese, and Parmesan cheese, ending with Parmesan cheese. Cover and bake in a 400° preheated oven for 20 minutes. Uncover and bake for another 10 minutes. Eggplant Casserole comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cheese Enchiladas Chicken Enchiladas Macaroni And Meat Casserole (Pastitsio) Cassoulet Steak And Kidney Pie Fillets Of Sole With Wine Sauce Ravioli Casserole Eggplant Casserole Old Fashioned Chicken Pot Pie Beef And Beer Hungarian Goulash Hungarian Spaetzles Pork With Sauerkraut Casserole Of Chicken, Peppers and Olives Cod With Potatoes, Onions And Olives Irish Lamb Stew |
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