Eggplant Plus

4 ingredients
5 steps

Ingredients

  • 1 medium (1 lb.) eggplant, unpeeled and cut into 1/4-inch cubes
  • 1 (4 oz.) envelope Italian-style spaghetti sauce mix
  • 4 large (2 lb.) tomatoes, skinned and cut in 8 wedges
  • 2 Tbsp. Parmesan cheese

Directions

  1. 1
    Cover eggplant with cold water and soak 15 minutes; drain and turn into a buttered 2-quart round casserole (8 x 2-inches).
  2. 2
    Pour sauce mix (just as it comes from ts envelope) over eggplant; toss lightly.
  3. 3
    Arrange tomatoes over eggplant.
  4. 4
    Bake, covered, in a preheated 350° oven for 45 minutes, stirring twice.
  5. 5
    Uncover, sprinkle with cheese and bake 15 minutes longer.

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