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Eggplant Bake Recipe

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This recipe for Eggplant Bake is from Goodrich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eggplant Bake

1 med eggplant sliced to about ¼” (can leave skin on for extra texture)
4 med potatoes sliced to ¼”
1 red pepper sliced
1 med onion thin sliced
8oz fresh mushrooms sliced
28 oz can crushed tomatoes
Salt and pepper

The Divided Stuff:
A good 1/2c olive oil divided
4 cloves garlic minced divided
½ c bread crumbs divided
1/2c Parmesan cheese divided
8 oz mozzarella cheese divided
Directions:
Directions:
PREHEAT OVEN TO 400*
GREASE 13 X 9 PYREX DISH LAYER EGGPLANT SPRINKLE W/ SALT & PEPPER SPRINKLE WITH ¼ OF DIVIDED STUFF*** THEN LAYER POTATOES THEN ¼ OF DIVIDED STUFF*** THEN PEPPERS AND ONIONS AND ¼ OF DIVIDED STUFF*** THEN MUSHROOMS AND ¼ OF DIVIDED STUFF **
POUR TOMATOES OVER TOP AND COVER WITH FOIL. BAKE 1-1/2 HOURS

Great as a main dish with Italian Bread or makes a nice side dish.

 

 

 

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