You are here: Home » Recipes » Egg Plant Lasagne Egg Plant Lasagne Recipe by Angelcake Yield 6 servings PrintEmail Ingredients 8 -- diced mushrooms1 -- small eggplant1/2 -- diced red pepper1/2 -- diced yellow onion3 fluid ounces grated mozzarella cheese3 cloves -- garlic/finely chopped1 tablespoon parsely/finely chopped1/2 tablespoon Italian seasoning4 tablespoons olive oil16 fluid ounces Hunt's pasta sauce/traditional1/4 cup graded parmesan cheese Instructions 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.