Layered Eggplant And Mushroom Tomato Bake (Vegetarian)
Recipe: #2766
November 19, 2011
Categories: Casseroles, Side Dishes, Eggplant, Easter, Romantic Dinner, Oven Bake, Vegetarian, more
"A wonderful vegetarian dish that may be served as a main meal or side dish"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (539.6 g)
- Calories 528.4
- Total Fat - 30.8 g
- Saturated Fat - 17.5 g
- Cholesterol - 107.4 mg
- Sodium - 2164.5 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 7.9 g
- Sugars - 12.4 g
- Protein - 34.2 g
- Calcium - 851.6 mg
- Iron - 1.9 mg
- Vitamin C - 25 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grease a 1-1/2 quart baking dish. Arrange the eggplant slices onto a rack fitted in a baking sheet then season lightly with salt on both sides then allow to sit for 30 minutes or a little longer.
Step 2
Preheat oven broiler. Broil 3 minutes on each side or until lightly browned.
Step 3
Heat oil in a large skillet (use enough oil to coat the bottom of the skillet) add onion Italian seasoning, garlic, chili flakes and mushrooms; cook stirring mixture (about 7 minutes) until tender and all the liquid from mushrooms has evaporated, then season with seasoned salt and pepper to taste.
Step 4
Spread half of mushroom mixture in bottom greased baking dish. Arrange half of eggplant slices over mushroom mixture. Top with 1/2 cup tomato sauce and 1 cup mozzarella.
Step 5
Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices, then top with remaining tomato sauce.
Step 6
Cover and bake in a preheated 375 degree F oven for 1 hour; sprinkle with remaining 1 cup mozzarella and Parmesan, return to oven and bake uncovered 5 minutes or until cheese melts.
Step 7
Let stand about 10-15 minutes before serving.
Tips
No special items needed.
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