Baked Eggplant With Portabellas And Tomato Sauce Vegetarian


The amount listed will serve about 3-4 people although my dh and ds could eat this dish by themselves lol! You can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but i doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, i don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!!

Steps


Grease a 2-3-quart oval baking dish.
Set oven to broiler heat.
Grease a large baking sheet.
Brush each side of eggplant slices with olive oil , then season lightly with salt and black pepper.
Arrange the eggplant slices on the baking sheet.
Broil for 3 minutes on each side , or until lightly browned.
In a large skillet heat 2-4 tablespoons olive oil over medium heat.
Add in onion , garlic , italian seasoning , chili flakes and mushrooms.
Saute for about 7-8 minutes , or until the liquid from the mushrooms evaporates , season the mixture with salt and pepper.
Spread half the mushroom mixture on the bottom of the dish.
Arrange half the eggplant slices over the mushroom mixture.
Top with half of the tomato sauce and about 1-1 / 2 cups of the mozza cheese.
Spread the remaining mushroom mixture over the mozza cheese.
Top with remaining eggplant slices , then top with remaining tomato sauce.
Cover and bake in a 375 degree oven for about 1 hour.
Remove then sprinkle with abou.

Ingredients


eggplant, olive oil, salt and black pepper, onions, garlic, italian seasoning, dried chili pepper flakes, portabella mushroom, tomato sauce, mozzarella cheese, parmesan cheese