Eggplant Casserole

1. 1

   At medium heat in large frying pan, saute until light brown the garlic in olive oil and remove garlic.

2. 2

   Saute until transparent the onion and remove.

3. 3

   Dip eggplant in egg mixture and lightly in crumbs.

4. 4

   Saute until tender, adding more olive oil as needed.

5. 5

   Likewise, cook the zucchini but do not overcook.

6. 6

   Layer eggplant and zucchini with tomato sauce, onion and cheese, topping with the cheese.

7. 7

   If ingredients are still warm, bake at 350u00b0 for 30 minutes or until topping is browning.

* Per serving · 4 servings · Values may vary.

No additional tips available.