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Eggplant-Cheese Casserole

Serves: 6
Total Calories: 127

Ingredients

1 package spaghetti sauce mix (1.5 oz)
1 can tomato sauce (8 oz)
1 1/2 cups water
1 teaspoon salt seasoned
1/2 cup onion minced
1 eggplant large
1/2 cup salad oil
1/2 pound mozzarella cheese thin slice
1/4 cup Parmesan cheese grated

Directions:

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.





Nutritional Facts:

Serves: 6
Total Calories: 127
Calories from Fat: 82

This Eggplant-Cheese Casserole recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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