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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 03

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Eggplant Parmesan

1 large eggplant
1/4 cup parmesean
1 cup shredded mozzarella
1 large yellow onion thinly sliced
1 cup mushrooms sliced
2 cups your favourite spaghetti sauce

Peel eggplant and slice thinly (about 1/4 " thick). Saute slices
individually in olive oil until the eggplant becomes translucent.
Drain and put eggplant aside. Saute mushrooms and onions until
the mushrooms stop giving off moisture. Drain.

In an ovenproof casserole (fairly deep), pour a little olive oil
just to grease the bottom of the dish. Add a layer of eggplant,
onions & mushrooms, and mozzarella. Cover with sauce. Sprinkle
parmesean on top. Repeat these layers until the dish is full.
Top with last of sauce and parmesean. I usually have 2 or 3 layers
depending on which dish I use.

Bake at 350 for 45 minutes.

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