Eggplant Casserole

12 ingredients
8 steps

Ingredients

  • 2 medium eggplants, peeled
  • 3 c. tomato sauce
  • 1/8 tsp. pepper
  • 1/4 tsp. salt
  • 1/2 tsp. garlic salt
  • 1 1/2 tsp. Italian seasoning
  • 1/2 c. onion, chopped
  • 1 c. Ricotta cheese
  • 1/4 c. Parmesan cheese
  • 1/3 c. plain bread crumbs
  • 1 tsp. butter, melted
  • 2 c. Monterey Jack cheese, shredded

Directions

  1. 1
    Cut eggplant into 1 1/2-inch cubes.
  2. 2
    Boil eggplant in salted boiling water just until tender.
  3. 3
    Drain well.
  4. 4
    Mix together tomato sauce with seasoning.
  5. 5
    Alternate sauce with eggplant.
  6. 6
    Top with remaining sauce, Monterey Jack cheese and Parmesan cheese.
  7. 7
    Mix together bread crumbs and butter.
  8. 8
    Sprinkle on top of casserole. Bake in moderate oven at 350° for 45 minutes. Makes 6 to 8 servings.

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