Egg Plant Lasagne

  • Yield: 6 servings


8-- diced mushrooms
1-- small eggplant
1/2-- diced red pepper
1/2-- diced yellow onion
3fluid ounces grated mozzarella cheese
3 cloves-- garlic/finely chopped
1tablespoon parsely/finely chopped
1/2tablespoon Italian seasoning
4tablespoons olive oil
16fluid ounces Hunt's pasta sauce/traditional
1/4cup graded parmesan cheese


Heat 2 tbsp of olive oil in large skillet.  Add the garlic to the skillet and saute' for 30 seconds and remove to add later.

Slice the eggplant 1/4" thick lengthwise.  Add the slices to the skillet and cook them in oil for about 3 to 4 minutes on each side.

Remove the eggplant slices and drain throughly on absorbent paper towels.

Add the remaining olive oil and saute' mushrooms, red pepper, onion.  Add seasoning a saute' for abut 4 minutes.  Add saute' garlic with seasoning.

Place a layer of vegetables and eggplant slices in a shallow oven proof dish.  Cover the eggplant with a layer of mozzarella cheese and then pour 1/3 of the tomato sauce on top.  Continue layering in the same order, finishing with a layer of tomato sauce on top.

Generously sprinkle the grated Parmesan cheese over the top and then bake in a preheated oven at 400 F for 25 to 30 minutes uncovered.

Transfer the baked eggplant to serving plates and sprinkle parsley over it.  Serve warm or chilled.