Christmas is over, the company has gone home, the tree and decorations are down and treats and goodies are about gone.
It has been a crazy and busy month, but I am seeing the end of the chaos or should I say the beginning of getting re-creative in my kitchen, thank goodness.
This dish is my first new creation since before the holiday meal ..My tummy is so happy for some normal food!
1 black eggplant, sliced
whole wheat Panko
2 zucchini, sliced
white mushrooms, 8 oz pkg already sliced
1 small onion, chopped
1 tbsp minced garlic
black pepper to taste
1 jar clean spaghetti sauce
3-4 tbsp olive oil
mozzarella cheese, shredded
Heat 2 tbsp oil on med in non stick skillet.
wash egg plant slices and dredge into a bowl of Panko, then place into heated oil and brown both sides slowly til eggplant is just soft. After last eggplant is browned, if needed add 1-2 tbsp oil to skillet, and add rest of veggies. Add garlic and pepper. Stir to combine and stir fry til tender. remove from heat.
In a casserole dish, layer crusted eggplant across bottom then add just enough cheese to lightly coat them. Spread rest of veggies over cheese. Sprinkle about 1/3 more cheese over this. Add spaghetti sauce , pour over all, coating well. Sprinkle more cheese on top, if desired.
Bake at 350. for about 25 minutes or til bubbling, cheese melted and heated throughout.