1 eggplant
1 jar of your favorite spaghetti sauce
1 can French's fried onions or crispy onion straws (sold in salad topping section)
Mozzarella cheese
4 cheese Italian blend (optional)
Begin a pot of boiling, salted water. Using veggie peeler, remove skin from the eggplant. Cut stem pieces off. Cube the vegetable and add to boiling water. Cook at least 10 minutes, test a piece to make sure it is softened. Drain well.
Using a potato masher, mash the cooked eggplant, give it a tiny sprinkle of kosher salt and spread in a casserole dish.
Next layer some crispy onions, followed by a jar of marinara sauce. Grate mozzarella over entire dish. Sprinkle 4 cheese Italian blend over all. Finish it off with crispy onions.
Bake at 375 for about 30 minutes or until top begins to turn golden.
I made this tonight for dinner and it is so delicious. Best of luck!
Xo, Ryan
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