Name: Baked Eggplant with Tomato Sauce
Prep time: 25 min
Cook time: 110 min
Total time: 195 min
Ingredients: 1 Eggplant (peeled and cut into 1/4 inch slices); 8 Ounces Mushrooms (we used King Boletus ); 1 Cup Onion (chopped); 1/2 Tsp Fresh basil (minced); 1/2 Tsp Fresh oregano (minced); 2 Cloves Garlic (minced); 1 24 Ounce Tomato sauce; To taste Salt & pepper; 2 Cups Mozzarella cheese ( grated); 1/2 Cup Parmesan cheese (grated); 4 Tbs Olive oil

Baked Eggplant with Tomato Sauce

This is a delicious dish that can be made ahead of time. Some might consider this to be comfort food; we think it is a fabulous healthy and hearty meal.

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Prep Time 25

Cook Time 1 50

Total Time 3 15

Servings: 8 People

Ingredients Method

Ingredients

1 Eggplant peeled and cut into 1/4 inch slices
8 Ounces Mushrooms we used King Boletus
1 Cup Onion chopped
1/2 Tsp Fresh basil minced
1/2 Tsp Fresh oregano minced
2 Cloves Garlic minced
1 24 Ounce Tomato sauce
To taste Salt & pepper
2 Cups Mozzarella cheese grated
1/2 Cup Parmesan cheese grated
4 Tbs Olive oil

Method

Put the oven on a low broil and slice the eggplant into 1/4 inch rounds.
Arrange the eggplant slices on a baking sheet and coat with olive oil.
Broil 3-5 minutes on each side or until lightly browned.
Preheat oven to 375°
Heat a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the onion and garlic for 3 minutes.
Add the mushrooms, basil and oregano then sauté for about 7 minutes.
Pour 1/2 the tomato sauce onto the bottom of a 1 1/2-quart baking dish.
Arrange the eggplant slices over the sauce in layers.
Spread the mushroom mixture on top of the eggplant.
Sprinkle with mozzarella cheese.
Top with the remaining tomato sauce then sprinkle with parmesan cheese, cover and bake at 375° for 1 hour.