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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Eggplant Monterey Recipe

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This recipe for Eggplant Monterey is from Now You're Cooking!, 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:  
1 lg eggplant
4 T melted butter
2 tsp Italian Seasoning
1 tsp salt
1 sm can tomato sauce - 8 oz
1/4 lb sliced fresh mushrooms
1/2 lb grated Monterey jack cheese
1/4 C grated parmesan cheese
Directions:
Directions:
Peel eggplant and slice crosswise into 1/2" slices. Brush slices with butter, both sides. Lay them on baking pan and broil until lightly browned - 10 to 15 minutes. Turn slices over and sprinkle with Italian seasoning and continue broiling until brown and very soft - about 10 to 15 minutes.
Spread thin layer of tomato sauce in a butter baking dish. Add a layer of eggplant slices, then half the mushrooms, then half of the remaining tomato sauce; sprinkle a little salt, half the jack cheese and half the parmesan cheese. Repeat layers. Cover cassarole with foil and bake in 400 oven for 15 minutes. Remove cover and bake until mixture is bubbly and lightly browned - about 15 minutes.

 

 

 

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