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Delicious Dish – Eggplant Parmesan

December 3rd, 2009 No Comments

Delicious Dish — Eggplant Parmesan

Do your man a favor and sneak him a veggie meal this weekend! You know he’ll love it.

“Lazy Sunday…Dinner”- Eggplant Parmesan with Spinach, Mushrooms and Onions

By delishyourdish

On Sunday nights, I’m never in the mood to make too much of a mess in the kitchen, but I’m also not one to just settle for leftovers.  So last night I got in the mood for eggplant and decided to make a quick and easy eggplant parm.

What You Need (Feeds 2):

1 Small-Medium Eggplant (Sliced thin- lengthwise)

1/2-3/4 Cup Ricotta

1 Cup Frozen Spinach (cooked and drained)

1/2 Pkg. Baby Bella Mushrooms (Sliced)

1/2 Yellow Onion (Chopped)

3/4 Cup Shredded Mozzarella Cheese

Italian Seasoning (to taste)

2 Cups Tomato Sauce

Red Pepper Flakes (to taste)


Set Oven to 400 degrees Convection.

1. Place the sliced eggplant on a greased cookie sheet and place in the oven for about 15-20 minutes or until eggplant has become tender and relatively dried out.  Then remove from oven and set aside.

2. Meanwhile, heat a greased saute pan on low-medium heat.  Add in the onions and cook until tender (do not let them brown).  Then add the mushrooms and allow to cook until tender as well.

3. Then, in a small bowl, combine the mushroom mixture with the ricotta and about 1/2 of the mozzarella cheese.  Season with Italian seasoning, salt/pepper and red pepper flakes to taste.

4. Next, grease a casserole dish.  Pour just a small amount of tomato sauce in the bottom of the pan.  Next, take a piece of eggplant and spoon a small amount of the cheese mixture onto the eggplant then place it in the casserole dish (cheese side up).  Pour a small amount of tomato sauce on top.  Repeat until you have about 4 layers.  Sprinkle the rest of the mozzarella cheese on the top layers.

5. Place casserole dish in oven for about 20 minutes.  At the last 3 minutes, turn the oven onto broil and allow the cheese to crisp.

(via thenutritionator)

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