BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)
The amount listed will serve about 3-4 people although my DH and DS could eat this dish by themselves lol! you can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but I doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, I don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- 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!
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Hellen Kyofuna
[email protected]Overall, I thought this dish was just okay. The eggplant was cooked well, but the tomato sauce was a bit too acidic for my taste. I also found the dish to be a bit too oily. It's not a bad recipe, but I wouldn't make it again.
Sunail Qureshi
[email protected]This dish was a disappointment. The eggplant was mushy and the tomato sauce was bland. I followed the recipe exactly, but it just didn't turn out well. I wouldn't recommend this recipe.
MD BOT
[email protected]I found this recipe to be a bit too time-consuming. It took me over an hour to make, and I didn't think the end result was worth the effort. The eggplant was also a bit too oily for my taste. Overall, I wouldn't recommend this recipe.
Elizabeth Wambui
[email protected]This dish was a bit too bland for my taste. I think it could have used more spices or herbs. The eggplant was also a bit too soft for my liking. Overall, it was an okay dish, but I wouldn't make it again.
mr tanvir khan
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of eggplant, but the way it was cooked in this recipe made it so tender and flavorful. The tomato sauce was also very good. I will definitely be making this again.
shoukhin online service
[email protected]This recipe is a keeper! The eggplant was perfectly cooked and the tomato sauce was delicious. I loved the addition of the portabellas, which added a nice meaty texture. I will definitely be making this again.
Donald
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The eggplant is always cooked perfectly and the tomato sauce is always flavorful. I often add some extra vegetables, such as zucchini or bell peppers, to make it a more hearty mea
Lungisani Hadebe
[email protected]This is now my go-to eggplant recipe. It's so easy to make and always turns out delicious. The eggplant is always tender and flavorful, and the tomato sauce is the perfect balance of sweet and tangy. Love it!
Shaban Ansari
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. The eggplant was especially popular. I will definitely be making this again.
Bk Vi
[email protected]Followed the recipe to a T and it turned out great! The eggplant was perfectly cooked and the tomato sauce was flavorful. The portabellas added a nice meaty texture. Will definitely make this again.
Yummypasta
[email protected]This dish was easy to make and absolutely delicious. The eggplant was tender and juicy, and the portabellas were savory and meaty. The tomato sauce was the perfect complement, adding a touch of acidity and sweetness. Highly recommend!
Janice B
[email protected]I'm not a huge eggplant fan, but this recipe changed my mind! The eggplant was cooked perfectly and was so flavorful. The portabellas and tomato sauce were also delicious. I will definitely be making this again.
beth weir
[email protected]This baked eggplant dish was a delightful vegetarian surprise! The combination of flavors from the eggplant, portabellas, and tomato sauce was simply divine. I especially loved the crispy texture of the eggplant. Will definitely make this again!