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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
"Your software is the best recipe organizer and menu planner out there!"
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.