Aubergine Parmesan Casserole Recipe


  • 1 lrg (about 1-1/2 lbs.) aubergine
  •     About 1/3 c. salad oil
  • 1 med Onion, minced
  • 1/4 lb fresh mushrooms, sliced
  • 1 x Clove garlic, chopped or possibly pressed
  • 1 can (15 ounce.) tomato sauce
  • 3/4 tsp Each: dry basil and oregano leaves
  •     Salt and pepper to taste
  • 1 1/2 c. Shredded mozzarella cheese
  • 1/2 c. Grated Parmesan cheese.


Cut Aubergine Into 1/2 Inch Thick Slices; Brush Cut Sides With 1/4 C. Of The Oil (I Use Extra Virgin Olive Oil). Arrange In A Single Layer On A Rimmed Baking Sheet; Bake,…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

MS Found Country:US image description
Back to top