Eggplant Parmesan

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 slender japanese eggplants, peeled and sliced
• 1/2 lb fresh mushrooms (i have used canned, when i didn't have fresh mushrooms on hand)
• 1/2 cup grated parmesan cheese, divided
• 2 cups mozzarella cheese, divided
• 1 (26 ounce) jar spaghetti sauce
• additional parmesan and mozzarella cheese (to garnish)

Recipe

• 1 mix the first six ingredients in a small bowl.
• 2 spray a 13x9 (or there about) with pam spray.
• 3 brush both sides of eggplant slices with the vinegar mixture, or just place the slices in the mixture and turn to coat.
• 4 place 1/2 of the slices in prepared pan.
• 5 spread 1/2 of the mushrooms over the eggplant.
• 6 top with 1/2 of the grated parmesan and 1/2 of the mozzarella. repeat layers.
• 7 top with spaghetti sauce.
• 8 cover with aluminum for a bake at 400 degrees for 35 minutes. remove from oven.
• 9 top with additional parmesan and mozzarella and return to oven uncovered for 5 more minutes or until the cheese is melted.