Eggplant and Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From a Galveston-area church cookbook, a quick-and-easy casserole that's great for weeknights or any night! Ingredients:
1 medium eggplant |
3 tablespoons margarine, melted |
5 ounces wide egg noodles |
1 (8 ounce) carton sour cream |
1 (15 ounce) jar spaghetti sauce |
2 cups shredded mozzarella cheese |
Directions:
1. Cook noodles according to package directions.
2. Peel eggplant and slice 1/2 inch thick slices. Brush each side of each slice with melted margarine. Broil 4 inches from heat for 3-4 minutes on each side.
3. Combine cooked noodles and sour cream. Spoon into a greased 13x9 baking dish.
4. Arrange eggplant slices over noodles. Cover with spaghetti sauce.
5. Bake at 350 degrees for 25 minutes. Sprinkle with mozzarella and bake 5 minutes longer.
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