Layered Eggplant And Mushroom Bake

By MarielC

Recipe creator recommends “sweating” the eggplant slices first, see instructions on bottom of the recipe

Ingredients

• 1 (about 1-1/4 pound) eggplant, peeled and sliced into about 1/2-inch slices or a little thinner
• olive oil
• 1 medium onion, chopped
• 1/2 teaspoon dried Italian seasoning
• 3 garlic cloves, minced
• 1/2 teaspoon cayenne pepper, or adjust to taste
• 1 (8-ounce) package sliced mushrooms
• salt and fresh ground black pepper, to taste
• 1 (8-ounce) can tomato sauce, divided (you can use a little more sauce if desired)
• 1 cup shredded part-skim mozzarella cheese, divided
• 1/3 cup freshly grated fresh Parmesan cheese

Details

Servings 4
Adapted from kittencalskitchen.com

Preparation

Step 1

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with cooking spray.

Season lightly with salt and pepper, then broil 3 minutes on each side or until lightly browned.

Preheat oven to 375 degrees F.

Grease a 1-1/2-quart round baking dish.

Heat olive oil in a medium skillet over medium heat (using enough oil to lightly coat the skillet).

Add onion and next 5 ingredients (onion through mushrooms) cook over medium heat about 6- 7 minutes or until tender, stirring mixture constantly.

Increase heat to medium-high; and cook for 2 minutes or until all of the liquid from the mushrooms evaporates, seasoning with salt and pepper to taste.

Spread half of mushroom mixture in bottom of baking dish.
Arrange half of eggplant slices over mushroom mixture.

Top with 1/2 cup each tomato sauce then shredded mozzarella cheese.

Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices.

Top with remaining tomato sauce.

Cover with foil and bake for 1 hour.

Sprinkle with 1/2 cup mozzarella cheese then the Parmesan.

Return to oven and bake uncovered for about 5 minutes or until cheese melts.

Let stand 10 minutes before serving.

To “sweat” the eggplant slices——————————–

Place the slices onto a rack or on a paper towels (a rack is better to use).

Sprinkle each slice lightly with salt, turn over and salt the other side, place onto a rack and allow to “sweat” for 1 hour (if using paper towels turn the slices halfway through and you may need to change the paper towels a few times during “sweating” time).

After 1 hour lightly rinse under cold water then pat each slice dry using paper towels (I use a spray bottle filled with water instead of rinsing under the tap).