Two of my favorite vegetables to put into a parmesan are mushrooms and eggplant. This time, I decided to use both at the same time.
Giant Portobello mushrooms are lined with rich tomato sauce, stuffed with fresh mozzarella cheese, layered with thick slices of eggplant and topped with parmesan breadcrumbs. Sprinkle with fresh, chopped basil and you have a quick, easy and soul satisfying meal.
The vegetables are roasted briefly before assembly. Layer some tomato sauce in your casserole dish. Spoon some into the mushrooms. Then tuck a slice of fresh mozzarella into the Portobellos. Top with a nice thick slice of eggplant.
Spoon a little more sauce on top.
And then top it with your parmesan breadcrumbs. (While I had the parmesan breadcrumb mixture in a bowl on my counter, somehow for this photo, I reached for the bowl of just parmesan! Either way, it’ll be good. But the breadcrumbs add a nice buttery, cheesy crunch!)
Simply bake for 10-15 minutes. Sprinkle with fresh basil before serving.
This makes for a wonderful meatless meal. You could also serve this alongside some pasta.
Spoon some sauce on your plate and serve this right away while the cheese is all melty. You could also prepare these in individual gratin dishes.
This is such a nice, light Italian dish. Perfect for a Sunday supper. But quick and easy enough to whip up any night of the week.
- 6 large Portobello mushroom caps
- 1 medium eggplant, sliced into 6 thick rounds
- 3 cups of tomato sauce (I used a jar of spinach tomato sauce)
- 8 ounces of fresh mozzarella, sliced into 6 slices.
- 6 Tablespoons of extra virgin olive oil
- 6 Tablespoons of shredded parmesan
- 3 Tablespoons of panko breadcrumbs
- 2 Tablespoons of melted butter
- 2 Tablespoons of chopped, fresh basil
- salt & pepper
- Preheat the oven to 425 degrees F.
- Brush the olive oil on both sides of the mushrooms and eggplant slices.
- Place the mushrooms gill side up on a parchment lined baking sheet.
- Bake 20 minutes and set aside until cool enough to handle.
- Bake the eggplant on a parchment linged baking sheet for about 30 minutes, turning halfway through.
- Reduce your oven temperature to 350 degrees F.
- Place about 1½ cups of tomato sauce in your casserole dish.
- Place the mushrooms into the sauce gill side up,and season with salt & pepper if desired.
- Spoon a little tomato sauce into the bottom of each mushroom.
- Place a slice of mozzarella into each mushroom.
- Top each with a slice of eggplant.
- Spoon a little sauce on the top of each eggplant.
- Combine the panko breadcrumbs, shredded parmesan and melted butter.
- Sprinkle evenly on top of each eggplant slice.
- Bake for an additional 10-15 minutes until the breadcrumbs are golden.
- Sprinkle with fresh basil and serve immediately.
Support your local farmers!