Aubergine-Cheese Casserole
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 (1.5 oz) packet Spaghetti sauce mix
1 (8oz) can Tomato sauce
1 1/2 cups Water
1 teaspoon Salt, seasoned
1/2 cup Onion, minced
1 large Aubergine
1/2 cup Salad oil
1/2 pound Mozzarella cheese, thinly sliced
1/4 cup Parmesan cheese, grated

Preparation

1 Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil. 2 Reduce heat and simmer, uncovered, 20 minutes. 3 Peel aubergine; cut in 1/4-inch slices. 4 Saute aubergine slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels. 5 Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the aubergine and mozzarella slices. 6 Repeat layers, ending with sauce; top with Parmesan cheese. 7 Bake, uncovered, in preheated 350'F. oven about 20 minutes.