Recipe - Baked Eggplant Casseroles

One fourth cup Allpurpose flour
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 md Eggplant; 1 pound
15 ounce Spaghetti sauce
8 ounce Ricotta cheese
4 ounce Mozzarella cheese; coarsely
shredded

1. On waxed paper, combine flour, salt, and pepper. Cut eggplant into
1/4inchthick slices; dip eggplant slices into flour mixture to coat.

2. Preheat oven to 350 degrees. In 12inch skillet over mediumhigh heat,
in One fourth cup hot salad oil, cook eggplant, a few slices at a time, until
tender and browned on both sides, removing slices to plate as they brown
and adding more oil as needed.

3. Into four 16ounce ovensafe shallow casseroles or ramekins, spoon half
of spaghetti sauce; arrange half of eggplant slices on sauce. Top with
ricotta cheese, remaining eggplant slices, then mozzarella cheese and
remaining spaghetti sauce. Bake 20 minutes or until cheese melts and
mixture is hot and bubbly.

Recipe by: Good Housekeeping Recipes For 1981

Posted to MCRecipe Digest by "Marie Smith" crafty1@earthlink.net on May
2, 1998