You may also like
Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 1 1/2 pounds eggplant, cut in 1/4-inch thick slices
- 2 quarts salted water
- 1/2 cup chopped onion
- 1/2 tsp. minced garlic
- 1 Tablespoon vegetable oil
- 1 (14 1/2-ounces) can chunky tomato sauce
- 1/4 teaspoon pepper
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Method
- In large saucepan 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 the eggplant half the sauce, 1 cup mozzarella and 2 Tablespoons Parmesan; repeat layers. Bake 350 degrees for 30 minutes.
