Title: Baked Eggplant Casseroles
Yield: 4 Servings
1/4 c All-purpose flour
1/4 ts Salt
1/8 ts Pepper
1 md Eggplant; 1 pound
15 oz Spaghetti sauce
8 oz Ricotta cheese
4 oz Mozzarella cheese; coarsely
1. On waxed paper, combine flour, salt, and pepper. Cut eggplant into
1/4-inch-thick slices; dip eggplant slices into flour mixture to coat.
2. Preheat oven to 350 degrees. In 12-inch skillet over medium-high heat,
in 1/4 cup hot salad oil, cook eggplant, a few slices at a time, until
tender and browned on both sides, removing slices to plate as they brown
and adding more oil as needed.
3. Into four 16-ounce oven-safe shallow casseroles or 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 minutes or until cheese melts and
mixture is hot and bubbly.
Recipe by: Good Housekeeping Recipes For 1981
Posted to MC-Recipe Digest by “Marie Smith” on May