Serves: 4
Total Calories: 658
Peel and cut eggplant into 1/2 inch slices. Sprinkle both sides of eggplant with salt. Spread slices out in one layer for 20 to 30 minutes, then pat dry. Dip in flour and shake to remove excess flour.
In a heavy skillet heat 1/4 cup olive oil until a light haze forms over it. Brown the eggplant quickly. Add more oil as needed. Drain browned eggplant on paper towels.
Pour 1/2 cup of the tomato sauce in an oiled flat baking dish. Layer (in order) eggplant, tomato sauce, mozzarella cheese, and Parmesan cheese, ending with Parmesan cheese. Cover and bake in a 400° preheated oven for 20 minutes. Uncover and bake for another 10 minutes.
This Eggplant Casserole recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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