How to make it

  • Place eggplant in colander in sink & sprinkle with salt, leave to drain.
  • While eggplant drains heat oil & butter in sauté pan over medium heat, sauté mushrooms with garlic until browned.
  • Place sauteed mushrooms in large mixing bowl. Mix to combine with drained cheese, mozzarella, egg, 1/4 cup Parmesan, peas & herbs. Season to taste with salt & pepper.
  • Preheat broiler. Rinse off eggplant slices, pat dry & place in single layer on parchment lined baking tray. Drizzle both sides of eggplant lightly with olive oil. Broil eggplant a couple of inches from broiler until browned (about 5 minutes a side).
  • Preheat oven to 350.
  • In 9 x 13 inch (large) casserole spread a thin layer of tomato sauce on the bottom. Next a layer of pasta sheets (not overlapping & breaking if necessary to fit). 1/2 of cheese mixture, 1/2 of eggplant, sauce, pasta. Alternating until out of eggplant & cheese mixture, ending with pasta & rest of tomato sauce (you will most likely have some pasta sheets leftover). Sprinkle with remaining Parmesan.
  • Cover tightly with foil & bake covered for 50 minutes. Remove from oven & let stand covered for 10 minutes.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    not vegetarin but this sounds delicous thanks high6
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