Prep Time: twenty minutes
Total Time: 50 minutes
Ingredients:
one small eggplant, peeled & sliced
1/2 teaspoon salt
1/2 cup chopped green onion
1/2 cup sliced mushrooms
one Tablespoon olive oil, divided use
two cups marinara sauce
one egg white, beaten with one Tablespoon water
1/2 cup all-purpose flour
one cup ricotta cheese
one cup (four ounces) shredded mozzarella cheese
Preparation:
Place sliced eggplant in a colander & sprinkle with salt. Set aside to drain at least ten minutes.
Preheat oven to 350 degrees F.
Saute green onions & mushrooms in1 teaspoon of the olive oil until mushrooms release their liquid & onions soften, stirring often, about five minutes. Add marinara sauce, bring to a boil, reduce heat, & simmer for five minutes.
Spread 1/2 cup of the mushroom marinara sauce in the bottom of a 13 x 9-inch casserole. Add a single layer of the eggplant, top with half of the ricotta cheese, & more sauce. Repeat layers, ending with sauce. Sprinkle top of the casserole with mozzarella cheese.
Dip drained eggplant slices in to egg & then in to flour. Place a giant, nonstick skillet over medium heat. When hot, add remaining olive oil. Brown coated eggplant slices on each side, turning only one time. Drain on paper towels. Do this in batches.
Bake eggplant mozzarella, uncovered, for 30 minutes. Let rest for ten minutes before serving.
Yield: 8 to ten servings
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