Forktionary

Baked Eggplant With Portabellas And Tomato Sauce Vegetarian Recipe

This irresistible baked eggplant recipe is a vegetarian delight! Layers of tender eggplant, savory portabella mushrooms (or button mushrooms), and rich tomato sauce are topped with melted mozzarella and parmesan cheese. A hearty and satisfying dish perfect as a main course or a flavorful side, it's guaranteed to leave you craving more! Even better the next day (if there are leftovers!). Easily customizable to your taste – add as much cheese and mushrooms as your heart desires!

Prep Time 30 mins
Cook Time 110 mins
Calories 895.1 kcal
Protein 102g
Rating 4.5 (4 Reviews)
Baked Eggplant With Portabellas And Tomato Sauce Vegetarian 104

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Baked Eggplant With Portabellas And Tomato Sauce Vegetarian

  1. Preheat oven to 375°F (190°C). Grease a 2-3 quart oval baking dish.
  2. 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.
  3. Arrange eggplant slices on a greased baking sheet. Broil for 3 minutes per side, or until lightly browned. Set aside.
  4. 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).
  5. Sauté for 7-8 minutes, or until mushrooms release their liquid and it evaporates. Season with salt and pepper.
  6. Spread half the mushroom mixture in the prepared baking dish.
  7. Layer half of the broiled eggplant slices over the mushrooms.
  8. Top with 1 cup of your favorite tomato sauce and 1 1/2 cups shredded mozzarella cheese.
  9. Spread the remaining mushroom mixture over the cheese.
  10. Layer with the remaining eggplant slices and top with the remaining tomato sauce.
  11. Cover the baking dish and bake for 1 hour.
  12. Remove from oven, sprinkle with 1/3 cup grated Parmesan cheese and 1 1/2 cups more shredded mozzarella cheese.
  13. Bake uncovered for another 5-6 minutes, or until cheese is melted and bubbly.
  14. Let stand for 10-15 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

104 g

Sugar

92g

Fat

135g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Mushroom Recipes European Italian Mediterranean Healthy Vegetarian Gluten Free Keto Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Casseroles Main Dish Vegetables Oven Easy Dinner Party Holiday Event Vegetarian Broil Stove Top Dietary Comfort Food Mushrooms Brunch Taste Mood Equipment Number Of Servings 4 Hours Or Less