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  • Baked Eggplant Casseroles

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    Ingredients

    • 1/4 c. All-purpose flour
    • 1/4 tsp Salt
    • 1/8 tsp Pepper
    • 1 med Eggplant, 1 lb.
    • 15 ounce Spaghetti sauce
    • 8 ounce Ricotta cheese
    • 4 ounce Mozzarella cheese, coarsely shredded

    Directions

    1. 1. On waxed paper, combine flour, salt, and pepper. Cut eggplant into 1/4-inch-thick slices; dip eggplant slices into flour mix to coat.
    2. 2. Preheat oven to 350 degrees. In 12-inch skillet over medium-high heat, in 1/4 c. warm salad oil, cook eggplant, a few slices at a time, till tender and browned on both sides, removing slices to plate as they brown and adding more oil as needed.
    3. 3. Into four 16-oz oven-safe shallow casseroles or possibly ramekins, spoon half of spaghetti sauce; arrange half of eggplant slices on sauce. Top with ricotta cheese, remaining eggplant slices, then mozzarella cheese and remaining spaghetti sauce. Bake 20 min or possibly till cheese melts and mix is warm and bubbly.

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