Layered Eggplant And Mushroom Tomato Bake (Vegetarian)

How to Make

• 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.