Eggplant with Mushrooms & Onions

1. In a large frying pan (cast iron works best), heat the pan for a brief time over high heat, then add 1T of olive oil, and spread it around the pan. You can then fry all the eggplant in this pan, without adding any more oil. Place several rounds of eggplants in the frying pan, and cook over high heat for 2-3 minutes, then flip them and cook the other side. They may blacken slightly, but this is normal, and adds a roasted flavor. When done, place on a platter to cool.

2. Prepare the sauce by sauteing the mushrooms and onions in 3T olive oil, over moderate heat for about 10 minutes. Add the tomatoes, tomato sauce and the oregano. Also add salt and pepper to taste. Cook for another 10 minutes. Then turn off the heat.

3. In a large casserole dish, place several tablespoons of sauce on the bottom. Then proceed to add layers of eggplant. On top of each layer, spoon some sauce, then sprinkle with cheese and parsley. Save enough cheese to provide a generous layer of cheese on the top. Bake in a 350 deg oven for 40 minutes. Serve with rice and a green salad.

More recipes from around the world

Download royalty-free images.
Buy wall art, prints, mugs, jigsaw puzzles & other products using Food