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(Gluten Free)

Eggplant Preparation
2 large eggplants
salt and pepper to taste
2 c. gluten free all purpose flour
olive oil

Slice eggplant to 1/4 inch thickness. Arrange in colander by
layers. Salt each layer. Let stand 20 minutes, then rinse off the

Add salt and pepper to flour and coat eggplant slices with flour
mixture. Saute eggplant in olive oil until browned. Let slices
sit between paper towels to drain excess oil.

Tomato Sauce
8 large tomatoes, sectioned
1 large can of tomato sauce
1 large onion, sliced
1 8-oz. box sliced mushrooms
2 cloves garlic, chopped
salt and pepper to taste
1 Tbsp. oregano
1 Tbsp. basil

Cook for 30-45 minutes on medium heat.

Casserole Assembly
8 oz. of gluten free elbow macaroni
1 lb. shredded mozzarella cheese
16-oz. container of grated Parmesan cheese

Cook macaroni according to package directions. Drain.

In a casserole dish, put a layer of tomato sauce, then eggplant,
then cheeses. Repeat another layer of these.

Add a layer of all the pasta. Repeat 2 more layers of eggplant,
tomato sauce, and cheeses.

Cover with foil and bake for 1 hour in a preheated 375 degrees oven.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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