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Prepared spaghetti sauce makes this an easy dish to fix. Serve this eggplant casserole with hot pasta and a tossed salad.
Ingredients:
- 3 tablespoons olive oil
- 2 small eggplants, about 1 1/2 pounds, sliced in 1/4-inch thick rounds
- Salt and pepper
- 1 red bell pepper, sliced, optional
- 4 ounces mushrooms, sliced, optional
- 2 to 3 tablespoons olive oil
- 1 jar (about 24 ounces) spaghetti sauce
- 2 cups part-skim mozzarella cheese
- 1/4 cup fresh shredded Parmesan cheese
Preparation:
Line two baking sheets with foil. Brush foil with a little of the olive oil. Arrange slices of eggplant over the bottom of one of the baking sheets; brush slices with olive oil and sprinkle lightly with salt and pepper. Arrange bell pepper and mushrooms on the other baking sheet.
Bake at 400° for about 8 minutes. Turn the vegetables and bake for 7 to 8 minutes longer. Remove from oven and let cool slightly.
Grease a 3-quart baking dish. Arrange a layer of eggplant slices in the bottom of the baking dish. Top with a few slices of bell pepper, some mushrooms, and about 1/3 of the sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers two more times, then sprinkle with the Parmesan cheese. Bake for 25 to 30 minutes, until vegetables are tender and cheese is melted.
Serves 4 to 6.
