Eggplant parmesan #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant; unpeeled, cut in 1/2\" slices |
| ¾ | cup | Tomato sauce |
| 1 | small | Onion; peeled and sliced |
| 1 | small | Bell pepper; sliced |
| 1 | can | (4-oz) mushrooms; drained |
| 1 | pinch | Of basil |
| 1 | pinch | Oregano |
| Garlic salt to taste | ||
| Pepper to taste | ||
| 4 | ounces | Mozzarella cheese; shredded |
| 1 | tablespoon | Parmesan cheese; grated |
Directions
From: CookieTstr@...
Date: Mon, 13 May 1996 01:16:02 -0400 Recipe by: Claudia Willsea Bake eggplant slices on ungreased cookie sheet for 20 minutes at 400 F until soft. Combine rest of ingredients, except cheeses, in saucepan and simmer for 20 minutes. Layer ½ the eggplant, ½ the sauce, and ½ of the cheeses in a square baking dish. Should have two full layers in dish. Bake for 30 minutes at 350 F.
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