• Eggplant Parmesan Casserole


    1 large eggplant, peeled
    1 cup cooked spaghetti squash
    2/3 cup sliced mushrooms
    1/2 cup sliced sweet onion
    1/3 cup bread crumbs
    1 cup cheddar cheese (or cheese or your choice)
    1 jar Ragu garlic and onion flavored spaghetti sauce
    Pam olive oil flavored cooking spray
    Garlic salt

    Cooking Directions:

    1. To cook the spaghetti squash – cut in half and pierce squash several times with a fork. Place face down on baking sheet and bake in oven at 350 degrees for 45 min or until squash can be easily scraped out of shell with a fork.
    2. Peel eggplant and cut into 1/3in thick medallions. Lightly spray each medallion with Pam cooking spray and dip in bread crumbs to lightly coat each side. Place on a baking sheet and bake in over for 8 min on each side at 375 degrees.
    3. Coat the bottom of a 9×9 glass casserole dish with a thin layer of sauce. Place one layer of baked eggplant. Cover with 1/3 cup of spaghetti squash, 1/3 cup sliced mushrooms, 1/3 cup cheddar cheese and 1/4 cup diced onion. Carefully spread another layer of spaghetti sauce over top. Repeat layering process until all ingrediants are used except last 1/3 cup cheese. Top with a layer of spaghetti sauce, basil and garlic salt.
    4. Bake at 375 degrees for 30 min, sprinkle the last 1/3 cup cheese on top, and continue baking another 5-6 min or until cheese is melted.Eggplant Parmesan Casserole

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