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Easy Vegetarian Eggplant Recipe with Mushrooms

An easy to prepare and bake recipe that uses eggplant, mushrooms, onions and Italian herbs and Italian cheese.   

Course Main Dish
Cuisine Italian
Keyword Eggplant Mushroom and Onion Italian Lasagna Bake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 1 peeled and sliced eggplant slice in 1/4"
  • 3 tbsp olive oil extra virgin (plus more for drizzling later)
  • 2 chopped onions
  • 16 oz chopped mushrooms button or portabello (2 packages)
  • 2 tbsp dried basil
  • 2 tbsp dried parsley
  • 2 tsp dried oregano
  • 3 chopped garlic cloves
  • 2 8 oz can diced tomatoes (or tomato sauce) unseasoned
  • 3/4 cup Romano grated cheese

Instructions

  1. Preheat oven to broil

  2. Meanwhile peel and slice the eggplant into 1/4" slices and lay them on a greased cookie sheet (use a drop of olive oil to grease the sheet/pan.  Set aside.

  3.  Heat the olive oil in a large frying pan over medium heat then add the mushrooms and onions and stir frequently. Turn up heat a little.

  4. When the mushrooms and onions start releasing their liquid, add in the herbs and garlic and stir

  5. When the Oven is ready, add the eggplant slices and broil for 2 minutes on each side. They should be thinner, dryer and beginning to turn slightly brown.  Set aside.

  6. Reduce oven temp to 375F

  7. When the mushroom and onions are tender and translucent and there is very little to no standing liquid remove from heat

  8. In a baking dish, layer the eggplant, then mushrooms and onion mixture, small amount of the cheese (save most for the last layer), then the tomato sauce along with a drizzle of olive oil too.

  9. Top the final layer with the remaining cheese

  10. Cover and Bake for 60 minutes

  11. Use the excess flavor-filled lasagna liquid as a sauce for some side pasta!  It's amazing!