Ingredients
1 egg plant, sliced
1 onion, chopped
1 cup salsa, medium
8 oz tomato sauce, no salt added
1 cup water
2 TB greek seasoning (recipe below)
4 TB 100% whole wheat flour
4 TB grated parmesan cheese
1 tsp onion salt
1/2 cup shredded mozarella cheese
Directions:
Greek seasoning:
Mix 1 1/2 tsp oregano + 1 tsp thyme + 1 tsp mint + 1/2 tsp basil + 1/2 tsp marjoram + 1/2 tsp minced onion + 1/4 tsp minced garlic.
Casserole:
Mix salsa, tomato sauce, water and onion.
Mix seasoning, flour, onion salt and parmesan.
Preheat oven to 400 F. Spray 9×13″ glass pan with olive oil cooking spray. Arrange 1/3 of eggplant in single layer in pan, sprinkle with 1/3 of dry mixture, then top with 1/3 of tomato mixture. Repeat two more times. Cover with foil and bake 40 minutes. Uncover, top with mozzarella cheese, bake uncovered 5 more minutes or until cheese is melted and bubbly. Serve as side dish or over pasta.
