Are you looking for a delicious and satisfying vegetarian dish that will please even the pickiest of eaters? Look no further than this Mushroom and Eggplant Parmigiana recipe! This classic Italian dish is a comforting and hearty meal that is perfect for a cozy night in. In this blog post, we will walk you through the steps to create this mouthwatering dish, from preparing the mushrooms and eggplant to layering them with marinara sauce and cheese. Get ready to impress your family and friends with this flavorful and satisfying recipe!
Ingredients:
- 2 large eggplants, sliced
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Preheat the oven to 375°F (190°C).
- Place the sliced eggplants in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out the bitterness. Rinse and pat dry with paper towels.
- In a shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Remove from the skillet and drain on paper towels.
- In a separate bowl, mix together the marinara sauce, sliced mushrooms, and chopped basil. Season with salt and pepper.
- Spread a thin layer of the marinara mixture on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top.
- Sprinkle with shredded mozzarella cheese, then repeat the layers until all the ingredients are used up, finishing with a layer of cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Serving:
Let the Mushroom and Eggplant Parmigiana cool for a few minutes before serving. Garnish with fresh basil leaves and serve with a side of garlic bread or a green salad.