Eggplant casserole
Eggplant casserole
Ingredients/Components
- milk - 1 beaten
- salt - 1/4 tsp
- flour - 1 c
- butter, melted - 1 Tbsp
- shredded Mozzarella cheese - 1 c
- small onion, finely chopped - 1 item
- dried oregano - 1 Tbsp
- medium eggplant, peeled - 1 item
- tomato sauce or spaghetti sauce - 1 1
How to make eggplant casserole:
Peel and slice eggplant into 1/4-inch slices. Combine salt and flour. Dip eggplant into egg-milk mixture, then into salt-flour mixture. Melt butter in an 8 x 8-inch baking dish. Layer eggplant, onion and tomato sauce alternately. Sprinkle with oregano and cheese. Bake at 350° to 375° for approximately 40 minutes. Makes 4 to 6 servings.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, cinnamon, pkg, milk, sour cream, carton sour cream
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