Eggplant Parmesan With Mushrooms and Mozzarella

As eggplant has grown in popularity, eggplant Parmesan has become a very popular dish. The casserole style dish is hearty, perfect as an entree or side dish. Eggplant slices are breaded, fried until golden brown, and layered with mushrooms, Mozzarella cheese and tomato sauce. The dish is covered and baked in a hot oven to soften the eggplant and thicken the sauce. After a final topping of Mozzarella, the dish is returned to the oven to melt the cheese and brown the top.

Eggplant can be bitter. Smaller eggplant are less likely to be bitter than larger ones, so opting for two smaller eggplant in this recipe rather than one large can help alleviate that possibility. Another way to lessen the chance of bitterness is to drive out the natural liquid. This can be accomplished by salting the slices and placing them in a colander for an hour. Rinse the slices well and pat dry with paper towels before breading.

Eggplant Parmesan with Mushrooms and Mozzarella


1 large Eggplant, stem and base removed, sliced lengthwise 1/2- inch 3 Large Eggs 10-12 Button Mushrooms, thinly sliced 1 jar Tomato Pasta Sauce 1/2 pound Fresh Mozzarella Cheese, grated Italian Seasoned Bread Crumbs Vegetable or Extra Virgin Olive Oil Coarse Salt, to taste Parmesan Cheese, to taste


1. Preheat the oven to 375 degrees F. 2. Beat the eggs together in a shallow bowl. 3. Fill another shallow bowl with Italian seasoned bread crumbs, about 1/4-inch deep. 4. Dip each eggplant slice in the beaten eggs. 5. Let the excess drip off. 6. Then dip the slice in the breadcrumbs, covering both sides. 7. Repeat this process, adding more breadcrumbs as needed. 8. In a medium frying pan, add enough oil to just coat the bottom. 9. Brown a few slices at a time, until just browned and crispy. 10. Add more vegetable oil as needed. 11. Transfer the slices to a plate lined with paper towels, to drain. 12. Once you have browned all of the eggplant slices, place a layer in the bottom of a 9x11 rectangular casserole dish. 13. Pour half of the pasta sauce on the top. 14. Add the sliced mushrooms and a couple of handfuls of mozzarella cheese. 15. Add another layer of eggplant and the rest of the sauce. 16. Cover the casserole dish with aluminum foil. 17. Bake for 15 minutes. 18. Add another couple handfuls of Mozzarella, sprinkle with Parmesan cheese and bake uncovered for about 8-10 minutes.

Check out our growing collection of the best, taste-tested eggplant recipes with cooking tips and techniques. Find the classic eggplant parmesan as well as creative new ways to take an ordinary eggplant and turn it into an extraordinary dish.

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