More Great Recipes: Casserole

Rachael's Homemade Eggplant Parmesan


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Member since 2010

Serves 4-6 | Prep Time 30-40 | Cook Time 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


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!


Pairs Well With


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.

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