eggplant-cheese casserole

How To Make eggplant-cheese casserole

• 1

  Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.
• 2

  Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.
• 3

  Repeat layers, ending with sauce; top with parmesan cheese.
• 4

  Bake, uncovered, in preheated 350 oven about 20 minutes.
• 5

  Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.
• 6

  Reduce heat and simmer, uncovered, 20 minutes.
• 7

  Peel eggplant; cut in 1/4-inch slices.
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