Eggplant Parmesan

1. 1

   Peel eggplant and slice lengthwise into 1/2-inch thick pieces. Fry in oil until tender.

2. 2

   Drain on paper towels.

3. 3

   (Press with paper towels to get out as much grease as possible.)

4. 4

   Drain tomatoes and mushrooms; get as much juice out of the tomatoes as possible.

5. 5

   Mix with seasonings.

6. 6

   Layer eggplant, tomato mix, Mozzarella and Parmesan.

7. 7

   Repeat and top with tomato sauce, Parmesan and pepper.

8. 8

   Bake at 350u00b0 for 30 to 60 minutes.

9. 9

   To make enough to fill a casserole dish (about 10 x 10-inch), you need to double.

No additional tips available.