Free Recipe Eggplant Parmesan Casserole
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Eggplant Parmesan Casserole Recipe
1 lg (about 1-1/2 lbs.) eggplant
About 1/3 cup salad oil
1 md Onion; chopped
1/4 Lb.fresh mushrooms; sliced
1 Clove garlic; minced or
-pressed
1 cn (15 oz.) tomato sauce
3/4 ts Each: dry basil and oregano
-leaves
Salt and pepper to taste
1-1/2 c Shredded mozzarella cheese
1/2 c Grated Parmesan cheese.
Eggplant Parmesan Casserole Preparation
Cut eggplant into 1/2 inch thick slices; brush cut sides with 1/4 cup of the oil (I use olive oil). Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 degree oven until browned and very soft, about 30 minutes. Heat 1 TBSP. oil (I use olive oil) in a frying pan over medium heat; add onion, mushrooms, and garlic and cook until soft. Add tomato sauce, basil and oregano; simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Layer about half the eggplant in a shallow 1-1/2 quart (I use a larger one) top with half the sauce, then half the mozzarella and half the Parmesan cheese. Repeat the layers. Bake, uncovered, in a 350 degree oven until hot and bubbly, about 25 minutes. Serves 6 Note: For a whole meal casserole, brown and drain 1 lb. lean ground beef, then add it to the cooked sauce. Posted to EAT-L Digest by Elise Smith <epksmith@SONIC.NET> on Nov 18, 1997
How Do You Cook Eggplant Parmesan Casserole?
If you know another way to cook Eggplant Parmesan Casserole please make a comment in the form below to help other free recipe users make the best of this free recipie.