Baked Eggplant With Portabellas and Tomato Sauce (Vegetarian)
5.0(5)
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!
04Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
05Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
06In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
07Spread HALF the mushroom mixture on the bottom of the dish.
08Arrange HALF the eggplant slices over the mushroom mixture.
09Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
10Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
11Cover and bake in a 375 degree oven for about 1 hour.
12Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
13Return to oven uncovered for another 5-6 minutes or until the cheese melts.