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1 package spaghetti sauce mix (1.5 oz)
1 can tomato sauce(8 oz)
1 1/2 cups water
1 teaspoon seasoned salt
1/2 cup minced onion
1 large eggplant
1/2 cup salad oil
1/2 pound mozzarella cheese, thinly sliced
1/4 cup grated Parmesan cheese
1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt, and onion in a saucepan; bring to a boil.
2. Reduce heat and simmer, uncovered, 20 minutes.
3. Peel eggplant; cut in 1/4-inch slices.
4. Saute eggplant slices in hot oil until brown, adding oil as needed; drain well on paper towels.
5. Pour a third of the sauce into an 8-inch-square baking dish; layer half the eggplant, followed by half the mozzarella slices, over sauce.
6. Repeat layers, ending with sauce; top with Parmesan cheese.
7. Bake, uncovered, for about 20 minutes in preheated 350 degree oven.
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