crisp golden eggplant rounds sit atop creamy ricotta and fresh mozzarella
Tomato sauce, sauted mushrooms, cheese
Olive oil cooking spray
1 tablespoon water
1 cup breadcrumbs
1 large eggplant, peeled and cut into 1/4-inch thick slices
2/3 cup olive oil plus 1 1/2 tablespoons olive oil, divided
Salt, to taste
6 ounces mushrooms (cremini, portobello, white, etc.), sliced
1 (26-ounce) jar marinara sauce, divided
15 ounces part skim ricotta cheese, divided
2 cups fresh mozzarella cheese, thinly sliced and divided
1 1/2 cups Parmigiano-Reggiano or Grana Padano cheese, grated and divided
Preheat the oven to 400°F. Lightly spray a baking sheet with olive oil cooking spray or brush with olive oil. Beat eggs with water in shallow bowl. Place breadcrumbs on small plate.
Dredge eggplant slices in egg wash first, then in breadcrumbs. Lay eggplant in single layer on baking sheet (slightly overlapping is fine). Drizzle eggplant with 1/3 cup of olive oil and sprinkle with salt.
Bake eggplant about 20 minutes until crisp and golden. Remove from oven and flip eggplant slices. Lightly salt and drizzle with 1/3 cup olive oil. Bake approximately 20 minutes more or until golden. Set aside.
Reduce oven temperature to 350°F. While cooking eggplant, heat large skillet with 1 1/2 tablespoons olive oil over medium heat. Sauté mushrooms about 4 minutes. Turn off heat and combine mushrooms with marinara.
Lightly spray a casserole dish with olive oil cooking spray or brush with olive oil. Cover bottom of dish with 1/2 the marinara. Add a layer of 1/2 the eggplant slices. Drop 1/2 the ricotta by spoonfuls and add a layer of 1/2 the mozzarella. Then, sprinkle 1/2 Parmigiano-Reggiano. Repeat layering process again with other half of sauce then rest of Parmigiano-Reggiano. Bake approximately 45 minutes.
Recipe from Whole Foods