Eggplant Stack

4 slices eggplant, (1/2-inch-thick)
1/4 cup shredded mozzarella cheese
1/2 pound brown mushrooms, sliced
2 cloves garlic, minced
nonstick olive oil cooking spray
1 teaspoon chopped oregano leaves
1 teaspoon chopped basil leaves
salt, pepper
8 thinly sliced roma tomatoes
2 ounces fresh mozzarella cheese, cut into 4 thin slices
8 basil leaves, cut into thin strips crosswise

Brown slices of eggplant in hot skillet over medium-high heat until browned on both sides, 3 to 5 minutes per side. Remove to baking pan.

Top each eggplant slice with 1 tablespoon shredded mozzarella cheese. sauté mushrooms and garlic in skillet sprayed with nonstick cooking spray, until tender. Stir in chopped oregano and basil. Season to taste with salt and pepper. Divide and spoon mushrooms over eggplant slices. Top each with 2 slices tomato, then slices of fresh mozzarella cheese.

Bake at 375 degrees until eggplant is hot throughout and cheese is melted, about 15 minutes. Sprinkle with strips of basil and serve.

Makes 4 servings.


This really sounds delicious. I am going to cook it up this evening with my mom's baked hen with LOTS of garlic in the cavity. I'm certain to rest peacefully.:) Thank you for sharing! annie
annie ferguson, Ft. Carson, CO

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