Eggplant-Cheese Casserole
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spaghetti sauce mix
|
* |
| 1 | can |
tomato sauce
|
*
|
| 1 ½ | cups |
water
|
|
| 1 | teaspoon |
salt
seasoned |
|
| ½ | cup |
onions
minced |
|
| 1 | each |
eggplant
large |
*
|
| ½ | cup |
vegetable oil
|
|
| ½ | pound |
mozzarella cheese
thinly sliced |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spaghetti sauce mix
|
* |
| 1 | can |
tomato sauce
|
*
|
| 355 | ml |
water
|
|
| 5 | ml |
salt
seasoned |
|
| 118 | ml |
onions
minced |
|
| 1 | each |
eggplant
large |
*
|
| 118 | ml |
vegetable oil
|
|
| 226.8 | g |
mozzarella cheese
thinly sliced |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
- Combine spaghetti sauce mix, tomato sauce, water, seasoned 2. Reduce heat and simmer, uncovered, 20 minutes.
- Peel eggplant; cut in ¼ inch slices.
- Sauté eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.
- Pour a third of the sauce into a 8-inch-square baking dish ; cover the sauce with half the eggplant and mozzarella slices.
- Repeat layers, ending with sauce; top with Parmesan cheese.
- Bake, uncovered, in preheated 350'F. oven about 20 minutes.
