Hi everyone!!  It’s easy to get in a habit of buying and making foods that are familiar and not so healthy for us.  Maybe, instead of making the high calorie, not so good for us meal, trying new recipes that are easy to make and in addition, are healthy for us.  When I think about egg plant, I know it’s a healthy food but wouldn’t have a clue how to cook with it.  Since my husband had made this recipe before, he helped me make Egg Plant with Portabella Mushrooms for something different and defiantly easy to make.  This recipe can be made either dairy or dairy-free.

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First, preheat the oven to broil.  Then gather all the ingredients needed for this recipe.

 

 

 

Slice the egg plant.

 

 

 

 

 

 

 

 

 

 

 

 

Place the slices on a flat sheet.  Lightly brush olive oil on each piece.  Flip and oil both sides.  Broil until it starts to turn brown.  This will take about 3 minutes per side.

 

Pull the stems off the mushrooms and place on pan with egg plant.  Lightly coat caps with olive oil, but be careful not to over coat.  The mushrooms will get soggy otherwise.  Broil the mushrooms and egg plant for about 5 minutes.

 

 

 

 

 

 

 

 

 

 

 

After the egg plant and mushrooms are out of the oven, preheat the oven to 350 degrees.

Take a 9 x 11 baking pan and pour half the can of marinara sauce on the bottom of the pan.  Layer the egg plant on top of the sauce and season with all the spices listed.  Use the rest of the sauce to cover the egg plant.

  

Place the mushrooms on top of the egg plant and re-season the top layer with spices.  If you want cheese add either the provolone or Parmesan or both.  Since I am trying to cut back on dairy we made this recipe half with cheese and half without.  Bake uncovered for about 30 minutes or until tender.  Finally, dinner is served.

 

 

 

 

 

For a list of all our recipe’s, check out the Recipes Made With Love page.  Here you will find so many delicious ideas.  If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from.  Here are some of our favorites.

Homemade Marinara Sauce

Twice Baked Potatoes

Shrimp With Asparagus

 

EGG PLANT WITH PORTABELLA MUSHROOMS

Prep time: 10 minutes
Cook time: 30 Minutes
Servings: 5

 

Ingredients:

1 Egg Plant

1 Loaf Italian Bread

5 Slices Provolone Cheese

1 Cup Parmesan cheese

1 Jar Marinara Sauce

5 Portabella Mushrooms

1 Teaspoon Tomato Parmesan Spice

1 Teaspoon Onion Powder Spice

1/4 Cup olive oil

1 Teaspoon Garlic Powder Spice

1 Teaspoon Basil Spice

and 1 Teaspoon Salt

 

Directions:

1.  Preheat the oven to broil.
2. Gather all the ingredients needed for this recipe.
3. Slice the egg plant.
4. Then, place the slices on a flat sheet.  Lightly brush olive oil on each piece.  Flip and oil both sides.  Broil until slices starts to turn brown.  This will take about 3 minutes per side.
5. Pull the stems off the mushrooms and place on pan with egg plant.  Lightly coat caps with olive oil, but be careful not to over coat.  The mushrooms will get soggy otherwise.  Broil the mushrooms and egg plant for about 5 minutes.
6. After the egg plant and portabella mushrooms are out of the oven, preheat the oven to 350 degrees.
7. Take a 9 x 11 baking pan and layer the bottom of the pan with the marinara sauce.  Layer the egg plant on top of the sauce.  Use half can of sauce.
8. Season the eggplant with all the spices listed.  Use the rest of the sauce to cover the egg plant.
9. Place the mushrooms on top of the egg plant and re-season the top layer with spices.  If you want cheese add the provolone and Parmesan.
10. Bake uncovered for about 30 minutes.  Finally, dinner is served.