Eggplant-Cheese Casserole

60 minutes Prep: 20 minutes Cook: 40 minutes

294 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	package	spaghetti sauce mix
1	can	tomato sauce
1 1/2	cups	water
1	teaspoon	salt	seasoned
1/2	cup	onion	minced
1	each	eggplant	large
1/2	cup	vegetable oil
1/2	pound	mozzarella cheese	thinly sliced
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

1. Combine spaghetti sauce mix, tomato sauce, water, seasoned 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.

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Nutrition Facts

Serving Size 134g

Amount per Serving

Calories 294 78% of calories from fat

	% Daily Value*
Total Fat 25.0g	39%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 28mg	9%
Sodium 698mg	29%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	3%
Sugars 3.0g
Protein 11.0g	23%

Vitamin A	7%		Vitamin C	11%
Calcium	35%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Cold Buttermilk Soup

This recipe was unique, delicious, and very quick and easy to make. I would suggest beating the egg yolks very well so they don't separate in the soup (since neither the yolks nor the soup will be cooked). Some people may want to cut down on the amount of sugar called for if you would like a soup that's a little less sweet. Because of the pale color of the soup it would look very elegant to float a colorful pansy or some other edible flower on the soup just before serving. You should definitely give this soup a try!

Reviewed by Midnightstorm6