Ingredients:
1 large eggplant – sliced
1 quart of large button mushrooms – halved
16 oz. of mozzarella cheese – grated
5 eggs – beaten
Italian style bread crumbs
Romano cheese for grating
Olive oil for drizzling
1 quart of marinara sauce
Preheat Oven 350 degrees:
Dip the eggplant first in the egg, then the breadcrumbs and then in the egg again and then in the breadcrumbs again, a “Double Dip”! Place them on a baking sheet and drizzle a little olive oil over them. Repeat this process with the mushrooms.
Bake the eggplant and mushrooms until they are golden.
In a large baking dish drizzle a little olive oil on the bottom, then layer the eggplant first, then some sauce, then mozzarella cheese, some grating cheese and then repeat using the mushrooms. Repeat this process until everything is used up. Topping the dish with a generous serving of mozzarella and grating cheese on top.
Bake for about 25-30 minutes.
This is delicious and no frying!
Enjoy with Love,
Catherine
1 large eggplant – sliced
1 quart of large button mushrooms – halved
16 oz. of mozzarella cheese – grated
5 eggs – beaten
Italian style bread crumbs
Romano cheese for grating
Olive oil for drizzling
1 quart of marinara sauce
Preheat Oven 350 degrees:
Dip the eggplant first in the egg, then the breadcrumbs and then in the egg again and then in the breadcrumbs again, a “Double Dip”! Place them on a baking sheet and drizzle a little olive oil over them. Repeat this process with the mushrooms.
Bake the eggplant and mushrooms until they are golden.
In a large baking dish drizzle a little olive oil on the bottom, then layer the eggplant first, then some sauce, then mozzarella cheese, some grating cheese and then repeat using the mushrooms. Repeat this process until everything is used up. Topping the dish with a generous serving of mozzarella and grating cheese on top.
Bake for about 25-30 minutes.
This is delicious and no frying!
Enjoy with Love,
Catherine
Eggplant & Mushroom Parmesan
16 foodie comments:
Mmm eggplant parm...I haven't had it far too long!
This looks wowed very very comforting and delicious!
My absolute favorite! I have an eggplant in my fridge that I was going to make moussaka with but now that you've posted this recipe for a no-fry eggplant parm, I'm going to make this instead. I even have the mushrooms!
I don't know anyone who does not love this dish. Yor version looks and sounds delicious. I hope you have a wonderful day. Blessings...Mary
Looks very fulfilling and delicious!!
YummmmYum I love the way you double dip the eggplant and bake them ... delicious!
Catherine this sounds sensational - I know I would love it - very yummy.
Sue :-)
Now THAT looks amazing Catherine, yum.
I love that you breaded mushrooms along with the eggplant! Two great meaty vegetables combine in this hearty vegetarian dish! A personal favorite in the summertime is fried green tomato parmesan, it may change your life :)
Catherine, this looks delicious, I would love a serving... (and I've already had dinner!) ♥♥♥ ~m.
Catherine, I haven't had this in an age. Now you've put the idea in my head, I simply have to have some. Yours looks delicious. I hope you have a wonderful weekend. Blessings...Mary
This looks incredible Catherine! I haven't had eggplant parm in a long time - too long! Now I am craving. Hope you're having a great weekend!
This sounds wonderful. Eggplant parm is my favorite, and I love the idea of adding breaded mushrooms. Boy that does sound good:)
I have never tried Eggplant & Mushroom Parmesan but I do love all the ingredients you have listed. I would love to try this sometime
This is an absolutely wonderful dish! I made this last night for dinner and we are so pleased at how it turned out. It's even better the next day. Thanks so much for sharing your recipe! I blogged about it today and pointed my readers your way. Have a great weekend, Candace
http://discoveringcandace.blogspot.com/2011/02/project-2011-week-5-update-full-plate.html
Wow i love all your recipe's they are very healthy and tasty!
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