Egg Plant Lasagne
- Yield 6 servings
- 8 -- diced mushrooms
- 1 -- small eggplant
- 1/2 -- diced red pepper
- 1/2 -- diced yellow onion
- 3 fluid ounces grated mozzarella cheese
- 3 cloves -- garlic/finely chopped
- 1 tablespoon parsely/finely chopped
- 1/2 tablespoon Italian seasoning
- 4 tablespoons olive oil
- 16 fluid ounces Hunt's pasta sauce/traditional
- 1/4 cup graded parmesan cheese
Heat 2 tbsp of olive oil in large skillet. Add the garlic to the skillet and saute' for 30 seconds and remove to add later.
Slice the eggplant 1/4" thick lengthwise. Add the slices to the skillet and cook them in oil for about 3 to 4 minutes on each side.
Remove the eggplant slices and drain throughly on absorbent paper towels.
Add the remaining olive oil and saute' mushrooms, red pepper, onion. Add seasoning a saute' for abut 4 minutes. Add saute' garlic with seasoning.
Place a layer of vegetables and eggplant slices in a shallow oven proof dish. Cover the eggplant with a layer of mozzarella cheese and then pour 1/3 of the tomato sauce on top. Continue layering in the same order, finishing with a layer of tomato sauce on top.
Generously sprinkle the grated Parmesan cheese over the top and then bake in a preheated oven at 400 F for 25 to 30 minutes uncovered.
Transfer the baked eggplant to serving plates and sprinkle parsley over it. Serve warm or chilled.