Recipe - Eggplant Parmesan Casserole

1 lg (about 1One half lbs.) eggplant
About 1/3 cup salad oil
1 md Onion; chopped
One fourth Lb.fresh mushrooms; cut or sliced up
1 Clove garlic; minced or
pressed
1 cn (15 oz.) tomato sauce
Three fourths teaspoon Each: dry basil and oregano
leaves
Salt and pepper to taste
1 One half cup Shredded mozzarella cheese
One half cup Grated Parmesan cheese.

Cut eggplant into One half inch thick slices; brush cut sides with One fourth 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 1One half 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 EATL Digest by Elise Smith epksmith@SONIC.NET on Nov 18, 1997