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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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I planted a few Eggplants this year. After I picked the first ones I went looking for a recipe to use them in but all of the recipes I found in my cookbooks were very labor intensive and fed 6 to 8 people its just my wife and I. So I started going through my pantry and put this together it was great. Ingredients:
1 lb of sliced eggplant (slice 3/8 - 1/2-inch thick) |
1 (8 ounce) container of sliced baby bella mushrooms (slice the same as the eggplant) |
1/2 of a 3-inch dia white onion, sliced thin |
3 tablespoons salted butter |
1 (14 1/2 ounce) can hunt's diced tomatoes with basil, garlic and oregano |
1 (15 ounce) can hunts tomato sauce |
shredded parmesan romano & asiago cheese |
1 (8 ounce) container cottage cheese |
3 tablespoons of diced garlic |
1 cup italian seasoned breadcrumbs |
1 (5 ounce) package of shredded parmesan cheese |
Directions:
1. Place the sliced eggplant in a bowl and coat with table salt to drain off fluids.
2. at room temp for 30 minutes.
3. MIX: The diced tomatoes, the tomato sauce, the 7oz of Parmesan Romano & Asiago Cheese, the 8oz of cottage cheese, the 3 tablespoons of garlic then set aside.
4. Rinse off eggplant and mix with baby bellas and onion.
5. Butter sides and bottom of casserole dish then layer in
6. eggplant mixture with sliced butter, sauce mixture, and bread crumbs and top with the shredded Parmesan.
7. Bake at 325 deg for 1 hr and 15 mins or until the Parmesan is golden brown and the internal temp is 145 deg. Let cool about 10 - 15 mins before serving.
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