| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Casseroles, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | pk | Spaghetti sauce mix(1.5oz) |
| 1 | cn | Tomato sauce(8oz) |
| 1 1/2 | c | Water |
| 1 | ts | Salt,seasoned |
| 1/2 | c | Onion,minced |
| 1 | Eggplant,large | |
| 1/2 | c | Salad oil |
| 1/2 | lb | Mozzarella cheese,thin slice |
| 1/4 | c | Parmesan cheese,grated |
INSTRUCTIONS
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.~
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