Eggplant & Mushroom Parmesan

Photo: Lady Catherine Gourmet

Ingredients

1 large eggplant – sliced

1 quart of large button mushrooms – halved

16 ounces of mozzarella cheese – grated

5 eggs – beaten

Italian style bread crumbs

Romano cheese for grating

Olive oil for drizzling

1 quart of marinara sauce

Preparation

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.