• Ingredients:
  • 2 eggplants, sliced
  • 3-5 tablespoons olive oil, divided
  • salt and black pepper
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 tomatoes, chopped
  • ¼ cup tomato puree
  • ¼ cup red wine or vegetable broth
  • 1 teaspoon dried oregano
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tomatoes, sliced
  • 3/4 cup shredded mozzarella
  • 1/3 cup shredded parmesan
  • fresh basil leaves

No need to ask for parmesan before making this week’s classic recipe; it’s already FunGuy approved!

We’ve taken a couple of sliced eggplants, roasted them, and smothered them in a simple homemade tomato sauce. Next, each slice is layered with mozzarella, tomato slices, a handful or two of parmesan cheese, and finished with our parmesan cheese crusted mushrooms! 

DIRECTIONS:

  1. Preheat oven to 375F. 
  2. Line a baking sheet with parchment paper and arrange the eggplant slices on it in a single layer. Brush each with the olive oil and season with a pinch of salt and black pepper and put them in the oven to roast 20-25 minutes, or until tender. 
  3. While the eggplant cooks, prepare the tomato sauce. 
  4. Heat the remaining olive oil in a sauce pan over medium high heat. Add in the onion and garlic and sauté 2-3 minutes or until onion is translucent. Pour the wine into the pan to deglaze, gently scraping any stuck bits from the bottom of the pan, and let it cook a couple of minutes or until reduced down. 
  5. Add the diced tomato, tomato paste, and oregano to the sauce pan and stir well to combine. Reduce the heat to medium-low and let it simmer about 10 minutes, stirring occasionally. Turn off the heat.
  6. When the eggplant has roasted until tender, remove it from the oven and spoon the tomato sauce over each. Spread a layer or shredded mozzarella over the eggplant and then add the sliced FunGuy mushrooms and tomato slices on top of each. Add another layer of mozzarella if desired before topping with Parmesan cheese. 
  7. Switch the oven to the broil setting and return the eggplant and mushrooms to the oven on the middle rack. Let it cook 5-10 minutes longer, or until the cheese is crispy and golden brown. Remove the pan from the oven and allow it to cool 5 minutes before serving. 
  8. Serve with an extra sprinkle of Parmesan cheese and fresh basil leaves. 

Have a Fun meal!