Baked Eggplant Casserole

Baked Eggplant Casserole

Metric Ingredient Imperial - salt - 2 large eggplants, sliced into rounds (1/2 in / 1.25 cm) 2 75 ml olive oil 1/3 cup 1 jar favourite pasta sauce (24 oz / 700 ml) 1 375 ml mozzarella cheese, grated 1 1/2 cup 75 ml parmesan cheese, grated 1/3 cup

Lightly salt eggplant rounds and let stand 60 to 90 minutes.  Pat dry.  Lightly toss eggplant in flour; remove and set aside. In saucepan; heat oil over medium heat.  Fry 2 to 3 eggplant rounds at a time until both sides are golden.  Add more oil when required.  Place cooked eggplant on paper towel to absorb excess oil. Spread thin layer of sauce in baking dish (8 cup / 2 L).  Top with 1/3 eggplant, 1/3 sauce, 1/2 mozzarella cheese and 1/3 parmesan cheese.  Repeat layers ending with eggplant.  Top with remaining sauce and parmesan cheese. Bake, uncovered, in preheated 350 F (180 C) oven for 25 to 30 minutes.  Let stand 15 minutes before serving. Servings: 6

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