Veggie Eggplant Italian Bake

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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!

Ingredients

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

Directions

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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