Eggplant-cheese Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: Spaghetti sauce mix, 1.5oz
1 can: Tomato sauce, 8oz
1 1/2 cup: Water,
1 tsp: Salt, seasoned
1/2 cup: Onion, minced
1: Eggplant, large
1/2 cup: Salad oil,
1/2 lbs: 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 350F.
oven about 20 minutes.~
Source from luhu.jp
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 350F.
oven about 20 minutes.~
Source from luhu.jp