Eggplant parmesan casserole

1 Servings

Ingredients

Quantity Ingredient
1 large (about 1-1/2 lbs.) eggplant
About 1/3 cup salad oil
1 medium Onion; chopped
¼ Lb.fresh mushrooms; sliced
1 Clove garlic; minced or pressed
1 can (15 oz.) tomato sauce
¾ teaspoon Each: dry basil and oregano leaves
Salt and pepper to taste
1½ cup Shredded mozzarella cheese
½ cup Grated Parmesan cheese.

Directions

Cut eggplant into ½ inch thick slices; brush cut sides with ¼ cup of the oil (I use olive oil). Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 degree oven until browned and very soft, about 30 minutes.

Heat 1 TBSP. oil (I use olive oil) in a frying pan over medium heat; add onion, mushrooms, and garlic and cook until soft. Add tomato sauce, basil and oregano; simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Layer about half the eggplant in a shallow 1-½ quart (I use a larger one) top with half the sauce, then half the mozzarella and half the Parmesan cheese. Repeat the layers. Bake, uncovered, in a 350 degree oven until hot and bubbly, about 25 minutes. Serves 6 Note: For a whole meal casserole, brown and drain 1 lb. lean ground beef, then add it to the cooked sauce.

Posted to EAT-L Digest by Elise Smith <epksmith@...> on Nov 18, 1997

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