Eggplant casserole
I got this recipe from Aunt Claudia {Mark's side of the family. She's pretty much amazing} Their is not really a recipe, but here's how to do it. I love eggplant Parmesan, and this is basically the same thing.
1 egg plant, peeled, cut into small pieces. Put in a pot full of salted water. Cook until tender. Smash the eggplant. Add tomato sauce {a can of spaghetti sauce works fine}, mozzarella cheese, and half of a 2.8 oz can of french fried onions. Put in a casserole dish. Sprinkle the remaining french fried onions on the top the last 5-10 minutes of baking.
Bake 350* for 20-30 minutes, until heated through and cheese melts.
Serve over spaghetti noodles.
1 egg plant, peeled, cut into small pieces. Put in a pot full of salted water. Cook until tender. Smash the eggplant. Add tomato sauce {a can of spaghetti sauce works fine}, mozzarella cheese, and half of a 2.8 oz can of french fried onions. Put in a casserole dish. Sprinkle the remaining french fried onions on the top the last 5-10 minutes of baking.
Bake 350* for 20-30 minutes, until heated through and cheese melts.
Serve over spaghetti noodles.
Comments
Post a Comment