Eggplant Parmesan
- Reviews 1
Ready In: 55 mins
Serves: 6-8
Ingredients
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 2 slender Japanese eggplants, peeled and sliced
- 1⁄2 lb fresh mushrooms (I have used canned, when I didn't have fresh mushrooms on hand)
- 1⁄2 cup grated parmesan cheese, divided
- 2 cups mozzarella cheese, divided
- 1 (26 ounce) jar spaghetti sauce
- additional parmesan and mozzarella cheese (to garnish)
Directions
- Mix the first six ingredients in a small bowl.
- Spray a 13x9 (or there about) with Pam spray.
- Brush both sides of eggplant slices with the vinegar mixture, or just place the slices in the mixture and turn to coat.
- Place 1/2 of the slices in prepared pan.
- Spread 1/2 of the mushrooms over the eggplant.
- Top with 1/2 of the grated parmesan and 1/2 of the mozzarella. Repeat layers.
- Top with Spaghetti Sauce.
- Cover with aluminum for a bake at 400 degrees for 35 minutes. Remove from oven.
- Top with additional parmesan and mozzarella and return to oven uncovered for 5 more minutes or until the cheese is melted.
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