Veggie Eggplant Italian Bake


Veggie Eggplant Italian Bake

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.


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