Eggplant & Mushroom Parmesan



  • 1 eggplant (large, – sliced)
  • 1 quart button mushrooms (large, – halved)
  • 16 ounces mozzarella cheese (– grated)
  • 5 eggs (– beaten)
  • italian style bread crumbs
  • romano cheese (for grating)
  • olive oil (for drizzling)
  • 1 quart marinara sauce
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    1. Dip the eggplant first in the egg, then the breadcrumbs and then in the egg again and then in the breadcrumbs again, a “Double Dip”! Place them on a baking sheet and drizzle a little olive oil over them. Repeat this process with the mushrooms.
    2. Bake the eggplant and mushrooms until they are golden.
    3. In a large baking dish drizzle a little olive oil on the bottom, then layer the eggplant first, then some sauce, then mozzarella cheese, some grating cheese and then repeat using the mushrooms. Repeat this process until everything is used up. Topping the dish with a generous serving of mozzarella and grating cheese on top.
    4. Bake for about 25-30 minutes.
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