A delightful vegetarian dish featuring layers of eggplant, mushrooms, and a rich tomato sauce, topped with melted cheese.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the dish.
Slice the eggplants into 1/4-inch thick rounds and lightly salt them. Let them sit for 10 minutes, then pat dry.
Salting the eggplant helps remove bitterness and excess moisture.
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant.
Stir frequently to prevent the garlic from burning.
Add sliced mushrooms, Italian seasoning, and red pepper flakes to the skillet. Cook until the mushrooms release their moisture and it evaporates.
Cooking until dry ensures the dish won't be watery.
Grease a baking dish with olive oil. Layer half of the eggplant slices, followed by half of the mushroom mixture, and half of the tomato sauce.
Spread the layers evenly for consistent cooking.
Repeat the layers with the remaining ingredients. Top with mozzarella and Parmesan cheese.
Ensure the cheese covers the top layer completely for a golden crust.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese.
Letting the cheese brown adds a delicious texture and flavor.
Allow the dish to rest for 10 minutes before serving.
Resting helps the layers set and makes serving easier.
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