1 1/2 lbs eggplant
cut in 1/4-inc thick slices
2 qts. salted water
1/2 cup chopped onion
1/2 tsp minced garlic
1 tbs. Wesson oil
1 ( 14 oz.) can Hunt's Ready Tomato Sauces Chunky Special
1/4 tsp. pepper
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese


In large sauce pan cook eggplant in salted water until just tender, drain. Place on paper towels to absorb extra moisture. In saucepan saute onion and garlic in hot oil until tender. Stir in tomato sauce and pepper; simmer 10 minutes. In lightly greased 2-quart casserole layer half eggplant, half the sauce, 1 cup mozzarella and 2 tablespoon Parmesan; repeat layers. Bake at 350 for 30 minutes.
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