Baked Eggplant With Portabellas And Tomato Sauce (Vegetarian) - cooking recipe

Ingredients

1 large eggplant (peeled and sliced into 1/4-inch slices)
2 -4 tablespoons olive oil
salt and black pepper
2 onions, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
2 teaspoons italian seasoning (or to taste)
2 -4 teaspoons dried chili pepper flakes
portabella mushroom, coarsley chopped (or use white mushrooms, sliced)
2 (8 ounce) cans tomato sauce (can use less tomato sauce if desired, Hunt's is the best for this!)
3 cups mozzarella cheese, divided (or to taste)
1/3 cup grated parmesan cheese (or to taste)

Preparation

Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
Set oven to broiler heat.
Grease a large baking sheet.
Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
Spread HALF the mushroom mixture on the bottom of the dish.
Arrange HALF the eggplant slices over the mushroom mixture.
Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
Cover and bake in a 375 degree oven for about 1 hour.
Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
Return to oven uncovered for another 5-6 minutes or until the cheese melts.
Let stand about 10-15 minutes before serving.
Delicious!