Baked Eggplant Casseroles Recipe

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   On waxed paper, combine flour, salt, and pepper.

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   Cut eggplant into 1/4-inch-thick slices; dip eggplant slices into flour mix to coat.

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   Preheat oven to 350 degrees.

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   In 12-inch skillet over medium-high heat, in 1/4 c. warm salad oil, cook eggplant, a few slices at a time, till tender and browned on both sides, removing slices to plate as they brown and adding more oil as needed.

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   Into four 16-oz oven-safe shallow casseroles or possibly ramekins, spoon half of spaghetti sauce; arrange half of eggplant slices on sauce.

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   Top with ricotta cheese, remaining eggplant slices, then mozzarella cheese and remaining spaghetti sauce.

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    Bake 20 min or possibly till cheese melts and mix is warm and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.