Eggplant Parmigiana

1. 1

   Preheat oven to 425 degrees (F).

2. 2

   Arrange the eggplant slices in the bottom of a 9x13 baking dish and place the tomatoes over each eggplant slice.

3. 3

   Sprinkle with half of the minced garlic, then add garlic powder, salt, pepper, and basil.

4. 4

   Remember to evenly divide up your seasonings amongst all of the slices.

5. 5

   Drizzle olive oil over the eggplants.

6. 6

   Season with any remaining seasonings and the remaining minced garlic, and then arrange the mushroom slices over the entire mixture.

7. 7

   Cover and bake for 30 minutes.

8. 8

   Remove from oven and add the bread crumbs, and top it with the shredded mozzarella.

9. 9

   Put it back in the oven and cook it uncovered for about 10 more minutes, or until the cheese has melted.

10. 10

    Let it cool for a few minutes before serving.

* Per serving · 4 servings · Values may vary.