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Ingredients
- 1 large eggplant, peeled
- 1/2 cup flour
- 1/2 cup olive oil
- 1 (26-ounce) jar basil and tomato spaghetti sauce
- 2 1/2 cups shredded mozzarella cheese
Details
Servings 4
Preparation
Step 1
Cut the eggplant into 1/2-inch rounds. Dip the slices into the flour. Brown the slices in the olive oil in a skillet; drain well. Layer the eggplant, spaghetti sauce and cheese 1/2 at a time in a 9 x 13-inch baking dish. Bake, covered, at 350 degrees for 30 minutes.
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