Cheesey Eggplant Casserolle

Ingredients:

  • 2 med eggplant, peeled and cut in 1.5 in cubes
  • 1 tsp melted butter
  • 1/3 cup bread crumbs
  • ¼ cup grated Parmesan cheese
  • 3 (8 oz) cans tomato sauce
  • 1/8 tsp black pepper
  • ¼ tsp salt
  • ½ tsp garlic salt
  • 1.5 tsp Italian seasoning
  • ½ cup onion, chopped
  • 1 cup Ricotta cheese
  • 2 cup shredded Mozzarella cheese

Instructions:

  1. Preheat oven to 350 degrees.
  2. Boil eggplant in salted, boiling water until tender, for about 5-10 mins. Drain well.
  3. In a bowl, mix tomato sauce, pepper, salt, garlic, Italian seasoning, and onion.
  4. Spoon thin layer of sauce mix in bottom of 3-quart casserole dish. Top with eggplant. Spread ricotta cheese over eggplant, then top with remaining sauce, mozzarella and parmesan cheeses. Mix bread crumbs with butter and sprinkle over the cheese. Bake for 40-45 mins, until cheese melts.

Serves 6

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