Baked Eggplant With Portabellas And Tomato Sauce (Vegetarian) Recipe

Name: Baked Eggplant With Portabellas And Tomato Sauce (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (peeled and sliced into 1/4-inch slices); 2 -4 tablespoons olive oil; salt and black pepper; 2 onions, chopped; 2 -3 tablespoons fresh minced garlic (or to taste); 2 teaspoons italian seasoning (or to taste); 2 -4 teaspoons dried chili pepper flakes; portabella mushroom, coarsley chopped (or use white mushrooms, sliced); 2 (8 ounce) cans tomato sauce (can use less tomato sauce if desired, Hunt's is the best for this!); 3 cups mozzarella cheese, divided (or to taste); 1/3 cup grated parmesan cheese (or to taste)

Servings: persons

1 large eggplant (peeled and sliced into 1/4-inch slices)
2 -4 tablespoons olive oil
salt and black pepper
2 onions, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
2 teaspoons italian seasoning (or to taste)
2 -4 teaspoons dried chili pepper flakes
portabella mushroom, coarsley chopped (or use white mushrooms, sliced)
2 (8 ounce) cans tomato sauce (can use less tomato sauce if desired, Hunt's is the best for this!)
3 cups mozzarella cheese, divided (or to taste)
1/3 cup grated parmesan cheese (or to taste)

1
Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
2
Set oven to broiler heat.
3
Grease a large baking sheet.
4
Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
5
Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
6
In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
7
Spread HALF the mushroom mixture on the bottom of the dish.
8
Arrange HALF the eggplant slices over the mushroom mixture.
9
Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
10
Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
11
Cover and bake in a 375 degree oven for about 1 hour.
12
Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
13
Return to oven uncovered for another 5-6 minutes or until the cheese melts.
14
Let stand about 10-15 minutes before serving.
15
Delicious!

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant (peeled and sliced into 1/4-inch slices), 2 -4 tablespoons olive oil, salt and black pepper, 2 onions, chopped, and more.

Yes, Baked Eggplant With Portabellas And Tomato Sauce (Vegetarian) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant With Portabellas And Tomato Sauce (Vegetarian)

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