Layered Eggplant Casserole

1. 1

   Heat oven to 350 degrees F.

2. 2

   Place flour in pie plate.

3. 3

   Add eggplant, 1 slice at a time, to flour, turning to evenly coat both sides of each slice.

4. 4

   Gently shake off excess flour.

5. 5

   Place wire cooling rack on baking sheet.

6. 6

   Heat 3 Tbsp.

7. 7

   oil in large nonstick skillet on medium heat.

8. 8

   Add eggplant, in batches; cook 3 to 4 min.

9. 9

   on each side or until golden brown on both sides, adding remaining oil when needed.

10. 10

    Drain eggplant on wire rack.

11. 11

    Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.

12. 12

    Top with layers of 1/3 each of the eggplant and remaining pasta sauce, and half the mozzarella; repeat layers once.

13. 13

    Top with remaining eggplant and pasta sauce; sprinkle with Parmesan.

14. 14

    Bake 25 to 30 min.

15. 15

    or until heated through.

16. 16

    Let stand 15 min.

17. 17

    before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.