EGGPLANT-MUSHROOM-SPINACH BAKE WITH TOMATO SAUCE

EGGPLANT-MUSHROOM-SPINACH BAKE WITH TOMATO SAUCE image

Yield 4-5 servings

Number Of Ingredients 9

1.25 lbs eggplant, peeled, in 1/4" slices
olive oil
Canned tomatoes (stewed, chopped or whole) in juice
Italian seasoning
2 cloves garlic, pressed
1 c chopped onion
8oz mushrooms, cleaned and sliced
10-12 oz tomato sauce
Shredded cheese

Steps:

Heat oven to 400F. Brush each side of eggplant slices with olive oil, and place on baking sheet. Bake, about 6 minutes/side. Set aside to cool. Heat olive oil in skillet. Add onions and garlic; when onions done the way you want, add mushrooms and cook mixture until you are happy with it. Make certain the mixture is fairly dry. Add spinach toward end of cooking so that it stays green. Let all ingredients cool, then construct the casserole in layers: mushroom mix first, then eggplant, then tomato sauce, then cheese. Bake in 350F oven: about 30 minutes if one-layer; about 55 minutes for two layer. Can add Parmesan cheese gratings during last 5 minutes of baking if desired.