RACHAEL'S HOMEMADE EGGPLANT PARMESAN

 

  • Cooking Time: 40
  • Servings: 4-6
  • Preparation Time: 30-40

Ingredients

  • (2) Large Eggplants
  • Extra Virgin Olive Oil
  • Mozzerella Cheese
  • Package of Sliced Mushrooms
  • (1) 28oz. Can of Crushed tomatoes (w/basil)
  • 4-5 cloves of crushed/chopped garlic
  • 1/2 Onion chopped
  • (1) Tbsp Herbs de Provence
  • Salt & Pepper to taste

Directions

  • To prepare sauce:
  • Saute chopped onion and (2) cloves of crushed garlic in 1-2 Tbsp of EVOO.
  • Add can of crushed tomato.
  • Add (3) Tbsp of EVOO and mix well.
  • Bring just to boil, reduce heat to low, cover partially and simmer for 25 min. or until sauce has thickened.
  • Set aside.
  • Preheat Oven to 425 degrees
  • Wash and slice eggplant to desired thickness. (I cut into rounds)
  • Brush both sides with EVOO and sprinkle with remaining crushed garlic, salt and pepper.
  • Brown mushrooms in pan with EVOO, salt & pepper. For perfectly browned mushrooms; remember: don't crowd the mushrooms.
  • Bake in oven turning 1-2 times until desired doneness. (I like them browned)
  • Reduce oven to 375 degrees
  • Spray baking dish with nonstick spray.
  • Layer sauce, eggplant, cheese and mushrooms until all ingredients are used, ending with cheese.
  • Bake for approximately 40 min.
  • Let cool for 10 min and enjoy!

Notes

This recipe is an original that I came up with for my husband, who loves eggplant!

I make my marinera sauce from a can of crushed tomatoes and EVOO. Which I believe to be the secret ingredient. I have made this for my in laws and they absolutely loved it.

Categories: Casserole 
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