No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake
Total Steps
4
Ingredients
9
Tools Needed
9
Ingredients
- 2 eggplants, unpeeled, and cut round 1/2-inch slices
- 2 cup mushrooms, sliced
- 3 zucchini, peeled, and cut crosswise into 1/2-inch slices
- 1 tablespoon oil for brushing, plus additional oil to fry
- salt and pepper
- grated Parmesan cheese
- 2 ounce shredded mozzarella cheese(optional)
- 8 leaves fresh basil
- 1 jar tomato sauce
Instructions
Step 1
Preheat the oven to 400°F. Spread the zucchini and mushrooms on a baking pan, brush lightly with oil, and sprinkle with salt and pepper. Bake until the vegetables are soft. Let them drain in a mesh colander lined with paper towels to soak up excess oil (this baking method can also be used for the eggplant if you prefer not to fry it).
Step 2
Heat oil in a non-stick pan over medium-high heat. Carefully add eggplant slices to the hot oil and fry on both sides until soft and lightly browned. Remove the fried eggplant from the oil and place on a plate lined with paper towels to soak up excess oil.
Step 3
Spray a glass baking dish with cooking spray and spoon a layer of tomato sauce onto the bottom. Top with a layer of eggplant, then a spoonful of sauce and a sprinkling of Parmesan cheese. Add a layer of zucchini and mushrooms, another spoonful of sauce, and a sprinkling of Parmesan cheese. Continue adding layers of eggplant and zucchini and mushrooms until all ingredients are used. Finish with another layer of sauce, Parmesan cheese, mozzarella cheese (if desired), and basil leaves.
Step 4
Bake for 20 to 30 minutes, or until the dish is bubbling hot. Serve any remaining sauce with a heaping portion of pasta.