Baked Eggplant With Portabellas And Tomato Sauce Vegetarian Recipe

Ingredients for Baked Eggplant With Portabellas And Tomato Sauce Vegetarian

• 1 large eggplant (about 1.5 lbs), sliced into 1/4-inch rounds
• 4 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Onions
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Dried Chili Pepper Flakes
• Portabella Mushroom
• 2 cups tomato sauce
• Mozzarella Cheese
• 1/3 cup grated Parmesan cheese

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!