On waxed paper, combine flour, salt, and pepper.
Cut eggplant into
1/4-inch-thick slices; dip eggplant slices into flour mixture to coat.
Preheat oven to 350 degrees.
In 12-inch skillet over medium-high heat,
in 1/4 cup hot salad oil, cook eggplant, a few slices at a time, until
tender and browned on both sides, removing slices to plate as they brown
and adding more oil as needed.
Into four 16-ounce oven-safe shallow casseroles or ramekins, spoon half
of spaghetti sauce; arrange half of eggplant slices on sauce.
ricotta cheese, remaining eggplant slices, then mozzarella cheese and
remaining spaghetti sauce.
4. Bake 20 minutes or until cheese melts and
mixture is hot and bubbly.
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This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Eggplant, Tomato, Cheese allergies.