Zutaten für Baked Eggplant With Portabellas And Tomato Sauce Vegetarian
- 1 large eggplant (about 1.5 lbs)
- 4 tablespoons olive oil
- Salt and black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried chili pepper flakes
- 8 ounces portabella mushrooms, sliced
- 2 cups tomato sauce
- 3 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
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Zubereitung von Baked Eggplant With Portabellas And Tomato Sauce Vegetarian
- Preheat oven to 375°F (190°C). Grease a 2-3 quart oval baking dish.
- Slice one large eggplant (about 1.5 lbs) into 1/4-inch thick rounds. Brush both sides with 2 tablespoons olive oil and season with salt and pepper.
- Arrange eggplant slices on a greased baking sheet. Broil for 3 minutes per side, or until lightly browned. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one medium onion (chopped), 2 cloves garlic (minced), 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes, and 8 ounces portabella mushrooms (sliced) or 8 ounces white button mushrooms (sliced).
- Sauté for 7-8 minutes, or until mushrooms release their liquid and it evaporates. Season with salt and pepper.
- Spread half the mushroom mixture in the prepared baking dish.
- Layer half of the broiled eggplant slices over the mushrooms.
- Top with 1 cup of your favorite tomato sauce and 1 1/2 cups shredded mozzarella cheese.
- Spread the remaining mushroom mixture over the cheese.
- Layer with the remaining eggplant slices and top with the remaining tomato sauce.
- Cover the baking dish and bake for 1 hour.
- Remove from oven, sprinkle with 1/3 cup grated Parmesan cheese and 1 1/2 cups more shredded mozzarella cheese.
- Bake uncovered for another 5-6 minutes, or until cheese is melted and bubbly.
- Let stand for 10-15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
92g
Fat
135g
Carbs
17g
