Eggplant & Mushroom Parmesan
Almost Italian…well, except for the presence of mushrooms and breadcrumbs. Still, it deserves a try. Authentic Italian recipe or not, it will make your taste buds say, “Mamma Mia.”
Ingredients
- 1 large eggplant
- 12 medium-sized mushrooms, sliced
- 24 ounce(s) marinara sauce jar
- 2 cup(s) mozzarella cheese, shredded
- 1/2 cup(s) italian breadcrumbs
- 2 tablespoon(s) Vegetable oil (or as much as desired)
- 3 eggs
- 1 dash(es) salt, to taste
Instructions
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Slice the eggplant about 1/2 inch thick.
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Throw away both ends of eggplant; don’t eat.
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Beat the eggs together in a shallow bowl.
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Fill another shallow bowl about 1/4 inch with breadcrumbs.
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Cover a slice of the eggplant, one at a time, with the egg and let excess drip off.
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Then lay the slice in the breadcrumbs, covering both sides.
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Repeat this process, adding more breadcrumbs as needed.
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If you fill the bowl with too many crumbs at one time, the crumbs will get sticky and chunky.
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Add oil to a medium fry pan, but just enough to coat the bottom.
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Brown each slice; you can brown about 4-5 slices at a time.
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Don’t overcook; just let them get crispy on the outside.
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Add oil as necessary; don’t let the pan dry out or burn.
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Transfer slices to a paper towel.
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Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx.
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9-11 inch dish).
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Top with half of a jar of sauce.
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Add the sliced mushrooms and a couple handfuls of cheese.
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Add another layer of eggplant and the rest of the sauce.
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Cover with foil and put in a 375 degrees oven for 15 minutes (oven temps vary).
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Add another couple handfuls of cheese and bake uncovered for about 8-10 minutes.
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Ready in 2 hours.
Nutrition
Calories: 1746.13kcalCarbohydrates: 152.2gProtein: 104.99gFat: 92.71gSaturated Fat: 35.01gCholesterol: 678mgSodium: 4790.4mgFiber: 45.63gSugar: 75.26g
Tried this recipe?Let us know how it was!