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Eggplant Parmesan Casserole
Ingredients
- 1 lrg (about 1-1/2 lbs.) eggplant About 1/3 c. salad oil
- 1 med Onion, minced
- 1/4 lb fresh mushrooms, sliced
- 1 x Clove garlic, chopped or possibly pressed
- 1 can (15 ounce.) tomato sauce
- 3/4 tsp Each: dry basil and oregano leaves Salt and pepper to taste
- 1 1/2 c. Shredded mozzarella cheese
- 1/2 c. Grated Parmesan cheese.
Directions
- Cut eggplant into 1/2 inch thick slices; brush cut sides with 1/4 c. of the oil (I use extra virgin olive oil). Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 degree oven till browned and very soft, about 30 min.
- Heat 1 TBSP. oil (I use extra virgin olive oil) in a frying pan over medium heat; add in onion, mushrooms, and garlic and cook till soft. Add in tomato sauce, basil and oregano; simmer, uncovered, for 10 min. Season to taste with salt and pepper. Layer about half the eggplant in a shallow 1-1/2 qt (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 till warm and bubbly, about 25 min.
- Serves 6
- Note: For a whole meal casserole, brown and drain 1 pound lean grnd beef, then add in it to the cooked sauce.
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