SUITE EGGPLANT MOZZARELLA CASSEROLE

Ingredients:

1 large eggplant

1 carton egg beaters or 6 eggs

2 cups bread or cracker crumbs

Olive oil

2 large tomatoes

8 oz. sliced Baby-Bella mushrooms

1 yellow or white onion

1 - 16 oz. can tomato sauce

Several leaves of basil

1 - 16 oz. bag of shredded skim milk mozzarella cheese

1 - 8 oz. can of black olives

Preparation:

Before preparing ingredients place both top and bottom of 4 - 6 lb. Clay Baker in lukewarm water, making sure all areas of parts are covered, for 15 to 30 minutes. Peel and wash eggplant and cut into slices of no more than 1/2 inch thick. Batter the eggplant with egg beaters and cracker or bread crumb mix. Using olive oil, Saute in pan until eggplant is soft in middle and batter has turned medium brown outside. Place eggplant in rows in bottom of Clay Pot. Place thin slices of whole tomatoes over eggplant, covering eggplant as much as possible. Add slices of Baby-Bella mushrooms over tomatoes. Add thin slices of whole onion (do not dice) over mushrooms. Pour one 16 ounce can of tomato sauce evenly over above ingredients. Spread fresh finely chopped basil leaves over ingredients. Add one 16 oz. bag of shredded skim milk mozzarella cheese over entire ingredients. Spread slices of black olives over the mozzarella cheese. Place covered Clay Pot in cold oven. Set temperature at 375 degrees and cook for 35 minutes. Uncover pot and cook an additional 15 minutes or until cheese is lightly browned. Serve right out of the pot.

This makes a very succulent vegetarian dish for you to enjoy!