Ravioli Eggplant Casserole

Mrs. B. D. Pratt

• 1 large unpeeled long eggplant sliced crosswise 1/2-inch thick
• 6 Tbsp. salad oil
• 1/4 tsp. salt
• 1 large onion sliced
• 1 can (15 1/2 oz.) beef ravioli
• 2 Tbsp. Parmesan cheese

Fry eggplant in hot oil until tender. Place in a shallow baking dish. Saute onions until clear. Put on top of eggplant in a baking dish. Add ravioli carefully, rinsing can out with a little water. Sprinkle with cheese. Bake 25 minutes at 175 degrees. Serve with green salad. Serves 2.