Ingredients
1 eggplant, sliced width-wise into thin slices
1 bunch spinach
1 8oz container of mushrooms, sliced
1/2 red onion, chopped
2 cups mozzarella cheese
1/4 cup parmesan cheese
1 jar spaghetti sauce
Garlic/herb seasoning to taste
Oil for sauteing
Eggs (blended/mixed) approx for dipping
Breadcrumbs approx for coating
All purpose flour approx for coating
Basil/Parsley (optional)
Dicections
Preheat oven to 350 degrees
Dip each eggplant slice into blended egg mixture and then coat with breadcrumbs, garlic & herb seasoning, and all purpose flour (evenly). I mix the three together beforehand. In a pan, place some oil and begin to saute each eggplant slice until both sides are brown. After they are finished, use the same pan and saute chopped spinach, onions, and mushrooms.
Coat the bottom of your baking dish with a layer of sauce. Place eggplant slices to cover bottom. Place half the spinach, onions, and mushroom mixture on top. Add some more sauce, then cheese. Begin another layer with eggplant slices, mushroom, onions, and spinach mixture, sauce, and cheese. End with cheese on top, sprinkle with Parmesan and basil or parsley flakes.
Bake for 20 minutes or until cheese is bubbly/melted evenly.
