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Brilliant idea to add mushrooms! Will try this within a few days!
xoxo Pattie
This is delicious and no frying!
Enjoy with Love,
Catherine
Ingredients
- 1 large eggplant â sliced
- 1 quart of large button mushrooms â halved
- 16 oz. of mozzarella cheese â grated
- 5 eggs â beaten
- Italian style bread crumbs
- Romano cheese for grating
- Olive oil for drizzling
- 1 quart of marinara sauce
Directions
- 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 âDouble Dipâ! 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 5 servings | |
| Calories 572 | |
| Calories from Fat 268 | 47% |
| Total Fat 29.87g | 37% |
| Saturated Fat 13.69g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 1455mg | 61% |
| Potassium 1124mg | 32% |
| Total Carbs 40.34g | 11% |
| Dietary Fiber 10.1g | 34% |
| Sugars 22.41g | 15% |
| Protein 35.98g | 58% |
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Reviews
January 29, 2011
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