An easy to prepare and bake recipe that uses eggplant, mushrooms, onions and Italian herbs and Italian cheese.
Preheat oven to broil
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.
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.
When the mushrooms and onions start releasing their liquid, add in the herbs and garlic and stir
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.
Reduce oven temp to 375F
When the mushroom and onions are tender and translucent and there is very little to no standing liquid remove from heat
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.
Top the final layer with the remaining cheese
Cover and Bake for 60 minutes
Use the excess flavor-filled lasagna liquid as a sauce for some side pasta! It's amazing!