This hearty parmesan eggplant bake is quick enough for a weeknight supper, oozing enough with cheese for the kids to accept the eggplant underneath… and delicious enough to be at extreme risk of being eaten before the photo shoot is done… gulp!
Did you ever notice I don’t post too many main dish recipes? Yeah, there’s a reason for that. For one, despite the best of my Meal Planning 101 intentions, dinner planning still usually begins at 4pm with me standing in front of the open fridge, wondering what the heck I’m going to make for dinner. That doesn’t lend itself to easy blogging, my friends!
And secondly, sometimes I make a recipe to blog, and even make 2 pans of it, but don’t specifically say I haven’t taken the pictures yet!!! And then a piece gets cut out of the second pan… ha ha. You get the picture, and now you understand why there are no pictures of this full casserole! I take this as a compliment though. I’d be bothered even more by a whole pan of something languishing in the fridge without anyone even sniffing at it. Right?!
So let’s get onto this eggplant bake. It’s super simple to make, using only 9 ingredients including the olive oil! All you have to do is roast your eggplant (this takes about 20 minutes), saute your mushrooms,
then layer it all up with marinara (I use a good bottled kind, but feel free to make your own) and fresh mozzarella. It’s like a lasagna with no pasta.
The top layer is a combo of mozzarella, parmesan, & nutritional yeast. You can leave out the nutritional yeast if you don’t normally keep it around, but I like the extra cheesy kick it gives. This casserole bakes uncovered in about 20-25 minutes. I usually serve pasta on the side, or bread, and a big salad.
It keeps well and is good cold right out of the fridge. For instance, if you want a mid-day snack or something… but just check and see if someone needs to take any pictures first. Just kidding!! Enjoy, friends!