Eggplant Cassarole (SUPER!)

Eggplant Casserole

This one comes from a dear family at our church. They brought this to a recent pot luck and the others had to fight me off it! Well, almost. It is great!

Ingredients:

  • 2 medium-large eggplants
  • 2 medium or 1 large onions, thinly sliced
  • 2 c. prepared spaghetti sauce
  • 1 c. grated mozzarella (or soy cheese substitute)
  • 1/4 c. grated Parmesan ( ” )

What to do:

  1. Preheat oven to 350.
  2. Grease a 13×9 casserole dish.
  3. Peel and slice the eggplants into 1/2-in. slices.
  4. In a saucepan, boil the eggplant slices in a small amount of salted water for 10 min.
  5. Drain.
  6. Layer the eggplant, onions, sauce, and mozzarella in greased dish.
  7. Repeat layers.
  8. Top with Parmesan.
  9. Bake for 45 min.

Yield: 8-10 servings
*Zucchini may be substituted for eggplant. Do not peel, but slice and boil it the same way.

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