Shelly's Recipe

EGGPLANT AND CHEESE CASSEROLE

Category: Eggplant

1 pkg dry spaghetti sauce mix
1 (8 oz) can tomato sauce
1 1/2 cups water
1 tsp seasoned salt
1/2 cup onion, minced
1 large eggplant, peeled and cut into 1/4 inch slices
1/2 cup salad oil
1/2 lb mozzarella cheese, sliced
1/4 cup grated parmesan cheese

Combine first 5 ingredients in a saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Sauté eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain on paper towels. Pour 1/3 of the sauce into an 8 inch square baking dish; cover sauce with half eggplant and cheese slices. Repeat layers, ending with sauce and top with Parmesan cheese. Bake, uncovered at 350 for 20 minutes. Serves 6