Eggplant Extraordinaire

2 pounds eggplant, cut into 1/4 inch slices
2 quarts salt water
1-1/2 cups onion
1 medium bell pepper
2 stems celery
1 clove garlic, minced
1 tablespoon olive oil
One 14-ounce can Chunky Special tomato sauce
Tony Chachere's seasoning, to taste
2 cups mozzarella cheese, grated
1/4 cup Parmesan cheese

Preheat oven to 350F. Boil eggplant in salt water until tender. Drain, saute onions, celery, bell pepper and garlic in olive oil. Stir in tomato sauce and simmer for 10 minutes. Spray 2-quart casserole dish with non-stick Cooking spray and layer half of the eggplants then half of the sauce, 1 cup mozzarella and 2 tablespoons Parmesan cheese. Repeat layering. Bake.

Serves 6.

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Cajun Country -- New Iberia, Louisiana