• Ingredients:
  • 2 cups tomato sauce
  • 2 small eggplants
  • 1 red bell pepper
  • 1 medium-small onion
  • 2 cloves garlic
  • 8oz package of sliced FunGuy white button mushroom
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon coarse salt, divided
  • 1/3 cup shredded mozzarella
  • parsley

Let the local markets summer bounty and FunGuy mushrooms inspire you this week with a deliciously healthy recipe! 

Fresh eggplant, sweet bell pepper, and aromatic onions are combined with slices of mushrooms in this deceptively simple dish. No need for any special techniques, just a little prep time, and into the oven it goes! 

While this is absolutely a vegetarian dish, shredded chicken or ground beef would be a delicious addition!

DIRECTIONS:

  1. Preheat oven to 350F. 
  2. On a cutting board, slice the eggplants into 1/8th inch thick rounds. Remove the stem and seeds from the pepper and peel the onion and garlic. Thinly slice the pepper and onion into thin rounds and slice the garlic cloves. 
  3. Spread half of the tomato sauce in the bottom of a 9×7 inch casserole dish. Lay half of the eggplant rounds in a layer, overlapping the slices, over the sauce. Drizzle half of the olive oil over the eggplant  and a sprinkle of coarse salt. Add a layer of half of the onion, bell pepper, and sliced garlic. Spread  half of the left over sauce over everything before adding half of the FunGuy mushrooms in a layer and top with some parsley and half of the shredded mozzarella. Repeat the layers with the rest of the ingredients finishing with a bit more parsley leaves. 
  4. Cover the casserole dish with aluminum foil and bake in the oven for 20-25 minutes. Remove the aluminum and return the dish to the oven to cook another 15 minutes to melt the cheese and brown the top. 
  5. Remove the dish from the oven and allow to cool about 5 minutes before serving. 

Have a Fun meal!