Eggplant Casserole Even My Husband Likes!

1. 1

   Preheat oven to 350Es.

2. 2

   Spray oil on the bottom and sides of a 9 round casserole with 3-4 high sides.

3. 3

   Slice the whole mozzarella into pieces approximately 3x2 and 1/4 thick.

4. 4

   You can buy mozzarella already cut like this if preferred.

5. 5

   Slice the peeled eggplant into 1/4 slices, lightly dredge in flour.

6. 6

   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.

7. 7

   Saute the eggplant on one side until lightly browned then turn and saute on other side until lightly browned.

8. 8

   Transfer cooked eggplant to a plate until all is cooked.

9. 9

   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; saute the squash in olive oil until lightly browned on both sides.

10. 10

    Layer eggplant, onion, squash, sauce, 5-6 mozzarella cheese pieces, 8 basil leaves on top of the cheese.

11. 11

    Repeat layers until casserole dish is full.

12. 12

    Top with fresh shredded parmesan or Romano cheese.

13. 13

    Bake, uncovered at 350Es for 45-50 minutes.

14. 14

    Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.