Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: Olive oil spray; 1 eggplant (about 1 1/2 pounds); 1 teaspoon olive oil; 8 ounces fresh mushrooms, sliced (2 to 2.5 cups); 1 cup chopped onion; 2 tsp bottled minced garlic; 1/2 teaspoon Mrs. Dash Italian seasoning; 1/4 tesp salt; Pepper to taste; 8 oz can tomato sauce; 4 oz mozzarell cheese, shredded ( 1 cup); 1/4 cup Parmesan cheese

12 ingredients

6 steps

Ingredients

Olive oil spray
1 eggplant (about 1 1/2 pounds)
1 teaspoon olive oil
8 ounces fresh mushrooms, sliced (2 to 2.5 cups)
1 cup chopped onion
2 tsp bottled minced garlic
1/2 teaspoon Mrs. Dash Italian seasoning
1/4 tesp salt
Pepper to taste
8 oz can tomato sauce
4 oz mozzarell cheese, shredded ( 1 cup)
1/4 cup Parmesan cheese

Directions

1

Preheat broiler
2

Spray a baking sheet, 13x9x2 baking pan, and 11x5 inch piece of aluminum foil with olive oil spray.
3

Peel eggplant and cut crosswise in 1/4 inch slices. Put on baking sheet and broil 6 inches from heat for 2 to 3 minutes on each side. remove from broiler and set oven to 375F
4

Heat oil in a large nonstick skillet over medium heat, swirling to coat bottom. Add mushrooms, onions, garlic, herb seasoning, and salt. Ccook, covered for 7 to 9 minutes, stirring occasionally. Increase heat to high and cook, uncovered, for 2 to 3 minutes, or until pan juices have evaporated, stirring frequently.
5

Spread 1 cup mushroom mixture in baking pan. Cover with half of eggplant slices. Sprinkle with pepper. top with 1/2 cup tomato sauce and half the mozzarella. repeat leayers except cheese. Cover with prepared foil.
6

Bake for 1 hour. Top with remaining mozzarella and all the parmesan. Bake, uncovered, for 5 to 8 minutes, or until cheese is melted. Cool for at least 10 minutes before cutting.