How to make it

  • Slice off top and 1/4" of bottom of baby eggplants, discard.
  • Slice baby eggplants 1/4 inch thick.
  • Panfry in 1 tablespoon butter and 1 tablespoon olive oil until light browned, then flip and repeat on other side.
  • Meanwhile, in small saucepan, sautée sliced baby portabello mushrooms in remaining tablespoon of butter.
  • In medium saucepan, layer eggplant with mushrooms.
  • Chop green onions over the layers.
  • Sprinkle parmesan & italian seasoning over onions.
  • Cover with sauce.
  • Top with thin slices of mozzarella or cheese of choice. (I used yogurt cheese instead, because it melts faster.)
  • Simmer in saucepan on medium heat with lid on until mixture starts to bubble.
  • Remove lid and simmer until cheese is melted.

Reviews & Comments 2

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    " It was excellent "
    geckobeach ate it and said...
    Super! I'll make it again. Healthy, fast, easy, and delicious, you gotta like that.
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  • pfanderson 9 years ago
    Thank you! It is really pretty simple, and tasted wonderful. I thought, wow, I need to write this down. :)
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    " It was excellent "
    elgab89 ate it and said...
    Delicious recipe! Thank you!
    Was this review helpful? Yes Flag

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