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Receta Aubergine Parmesan Casserole
by Global Cookbook

Aubergine Parmesan Casserole
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Ingredientes

  • 1 lrg (about 1-1/2 lbs.) aubergine About 1/3 c. salad oil
  • 1 med Onion, minced
  • 1/4 lb fresh mushrooms, sliced
  • 1 x Clove garlic, chopped or possibly pressed
  • 1 can (15 ounce.) tomato sauce
  • 3/4 tsp Each: dry basil and oregano leaves Salt and pepper to taste
  • 1 1/2 c. Shredded mozzarella cheese
  • 1/2 c. Grated Parmesan cheese.

Direcciones

  1. Cut aubergine into 1/2 inch thick slices; brush cut sides with 1/4 c. of the oil (I use extra virgin olive oil). Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 degree oven till browned and very soft, about 30 min.
  2. Heat 1 TBSP. oil (I use extra virgin olive oil) in a frying pan over medium heat; add in onion, mushrooms, and garlic and cook till soft. Add in tomato sauce, basil and oregano; simmer, uncovered, for 10 min. Season to taste with salt and pepper. Layer about half the aubergine in a shallow 1-1/2 qt (I use a larger one) top with half the sauce, then half the mozzarella and half the Parmesan cheese. Repeat the layers. Bake, uncovered, in a 350 degree oven till warm and bubbly, about 25 min.
  3. Serves 6
  4. Note: For a whole meal casserole, brown and drain 1 pound lean grnd beef, then add in it to the cooked sauce.