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Thursday, April 23, 2015

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.

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