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Eggplant Cheese Casserole

1 pk Spaghetti sauce mix(1.5oz)
1 cn Tomato sauce(8oz)
1 1/2 c Water
1 ts Salt,seasoned
1/2 c Onion,minced
1 Eggplant,large
1/2 c Salad oil
1/2 lb Mozzarella cheese,thin slice
1/4 c Parmesan cheese,grated

Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Peel eggplant; cut in 1/4-inch slices. Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels. Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices. Repeat layers, ending with sauce; top with Parmesan cheese. Bake, uncovered, in preheated 350 degree F. oven about 20 minutes.

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