Categories: Casseroles, Eggplant, Italian, May2012
Ingredients
- 1 large eggplant (about 1 pound) peeled or unpeeled, cut into 3/8 inch slices
- Olive oil or cooking spray for coating eggplant slices
- Salt and freshly ground pepper to taste
- 2 Tbs vegetable oil
- 1/2 cup chopped yellow onion
- 1/2 red bell pepper, seeded and chopped
- 9 ounces mushrooms, chopped
- 2 cloves garlic, minced
- 1 can (14 1/2 ounces) ready-cut peeled tomatoes, including juice from can
- 2 Tbs dry red wine
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/2 tsp salt
- Freshly ground pepper to taste
- 2 Tbs chopped fresh parsley
- 1/3 cup freshly grated Parmesan cheese
- 1 cup grated mozzarella cheese
Directions
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1) Preheat oven to 375°F. Place eggplant on a baking sheet. Spray or brush both sides lightly with oil. Sprinkle top side with salt and pepper. Bake until slightly soft, about 15 minutes. In a single layer, place eggplant slices in a 7 1/2-11 3/4-inch baking dish lightly coated with cooking spray or oil.
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2) In a large skillet over medium heat, warm vegetable oil. Add onion, bell pepper, mushrooms, and garlic and saute until tender, about 5 minutes. Stir in tomatoes, wine, seasonings, and parsley and simmer, uncovered, 10 minutes.
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3) Sprinkle Parmesan cheese on eggplant. Pour sauce on top and sprinkle with mozzarella cheese.
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4) Bake, uncovered, until bubbly, about 30 minutes. Let stand 10 minutes befoe serving.