Eggplant Casserole


1 eggplant, peeled and cut into 1/4-inch slices
3/4 seasoned croutons, crushed
3/4 cup chopped red onion
1 can (6 ounces) tomato sauce
6 ounces sliced mozzarella cheese


Preheat oven to 350 degrees Coat 8-inch square casserole with nonstick cooking spray.

Boil eggplant in salted water to cover until tender. Drain, reserving 1/2 cup boiling liquid.

Cover bottom of prepared casserole with eggplant slices, overlapping as necessary. Top with crushed croutons. Pour reserved liquid over croutons, then add onions. Spread tomato sauce over onion: to with cheese.

Bake 20 to 30 minutes or until cheese has melted and sauce is hot and bubbly.
Makes 6 servings

Submitted by Delores from Wisconsin