No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake

Ingredients

• •2 slices eggplants
• •2 cups mushrooms
• •3 slices zucchini
• •1 tablespoon oil
• •salt and pepper
• •parmesan cheese
• •2 ounces mozzarella cheese
• •8 basil leaves
• •1 jar tomato sauce

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Method

From foodista.com — read the original

1. 1Preheat the oven to 400°F.
2. 2Spread the zucchini and mushrooms on a baking pan, and brush lightly with oil and sprinkle with salt and pepper.
3. 3Bake until vegetables are soft, and then let drain in a mesh colander lined with paper towels to soak up excess oil (this method can also be used for the eggplant if you do not want to fry it).
4. 4Heat oil in a non-stick pan on medium high heat.
5. 5Add eggplant carefully to oil and fry on both sides until soft and lightly browned.
6. 6Remove eggplant from oil to a plate lined with paper towels to soak up excess oil.
7. 7Spray a glass baking dish with cooking spray and spoon a layer of tomato sauce onto the bottom. Top with a layer of eggplant, then a spoonful of sauce and sprinkling of Parmesan cheese.
8. 8Then add a layer of zucchini and mushrooms, a spoonful of sauce and sprinkling of Parmesan cheese. Continue adding layers of eggplant and zucchini and mushrooms until all ingredients are used.
9. 9Top with another layer of sauce, Parmesan cheese, mozzarella cheese if desired and basil leaves.
10. 10Bake for 20 to 30 minutes, or until the dish is bubbling hot.
11. 11Serve remaining sauce with a heaping portion of pasta.