Baked Eggplant With Portabellas and Tomato Sauce (Vegetarian)

READY IN: 1hr 50mins


  • 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)
  • 13
    cup grated parmesan cheese (or to taste)


  • 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!