Eggplant Casserole Even My Husband Likes!

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 -3 medium eggplants, peeled
• 2 medium onions, sliced thin
• 48 ounces newmans own italian sausage spaghetti sauce
• 1 lb mozzarella cheese
• 1/4 cup fresh parmesan cheese, shredded
• 24 fresh basil leaves
• 1 medium yellow squash, cut into 1/4-inch slices (optional)
• 1 cup all-purpose flour
• cooking spray

Recipe

• 1 preheat oven to 350ã‹å¡. spray oil on the bottom and sides of a 9” round casserole with 3-4” high sides.
• 2 slice the whole mozzarella into pieces approximately 3”x2” and ¼” thick. you can buy mozzarella already cut like this if preferred.
• 3 slice the peeled eggplant into ¼” slices, lightly dredge in flour. preheat a flat-bottom skillet; coat with olive oil; add eggplant slices in single layer 4-6 at a time or whatever will fit in pan without crowding. sauté the eggplant on one side until lightly browned then turn and sauté on other side until lightly browned. transfer cooked eggplant to a plate until all is cooked.
• 4 when eggplant is finished, if you want to add the squash to this dish (which is delicious), lightly toss the squash with salt and pepper to taste; sauté the squash in olive oil until lightly browned on both sides.
• 5 layer eggplant, onion, squash, sauce, 5-6 mozzarella cheese pieces, 8 basil leaves on top of the cheese. repeat layers until casserole dish is full. top with fresh shredded parmesan or romano cheese.
• 6 bake, uncovered at 350ã‹å¡ for 45-50 minutes. let stand 10 minutes before serving.