Eggplant Parmesan

By lynnieb93

In this easy - to - make update of the classic version, un-breaded eggplant is broiled, not fried, then baked. Less work: less mess - and just as delicious.

Ingredients

• 2 Med. eggplants, about 11/2 lbs total
• salt & pepper
• 3 Tbsp. olive oil
• 1 1/2 cups tomato sauce
• 1 cup thinly sliced mushrooms
• 10 large basil leaves, torn in pieces
• 8 oz mozzarella, shredded
• 1/2 cup Parmesan cheese

Preparation

Step 1

Slice eggplants into 1/3 - inch thick rounds. Sprinkle w/ salt and let stand for 30 minutes for bitter juices to drain in colander. Rinse and pat dry.

Heat broiler. Arrange eggplant slices in a single layer. Brush each side w/ oil. Broil 5 - 6 inches from heat source 2-3 minutes per side until browned.

Heat oven to 375 degrees, lightly oil a 9" by 13" baking dish: set aside. Combine tomato sauce, mushrooms and half basil in a saucepan and bring to a boil.
Cook 3 minutes. Season to taste w/ salt and pepper.

Spread one half of the sauce in bottom of baking dish. Top w/ eggplant slices, mozzarella and remaining basil and sauce. Layer like a lasagna. Spread sauce over top layer and sprinkle w/ Parmesan cheese.

bake for 30 minutes until bubbling.