Ingredients
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1 large eggplant (peeled and sliced into 1/4-inch slices)
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2 -4 tablespoons olive oil
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salt and black pepper
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2 -3 tablespoons fresh minced garlic (or to taste)
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2 teaspoons italian seasoning (or to taste)
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2 -4 teaspoons dried chili pepper flakes
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2 (8 ounce) cans tomato sauce (can use less tomato sauce if desired, Hunt's is the best for this!)
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3 cups mozzarella cheese, divided (or to taste)
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1/3 cup grated parmesan cheese (or to taste)
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2 onions, chopped
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portabella mushroom, coarsley chopped (or use white mushrooms, sliced)
Instructions
- Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
- Set oven to broiler heat.
- Grease a large baking sheet.
- Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
- Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
- 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.
- Spread HALF the mushroom mixture on the bottom of the dish.
- Arrange HALF the eggplant slices over the mushroom mixture.
- Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
- Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
- Cover and bake in a 375 degree oven for about 1 hour.
- Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
- Return to oven uncovered for another 5-6 minutes or until the cheese melts.
- Let stand about 10-15 minutes before serving.
- Delicious!