Baked Eggplant with Mushroom Recipe
Description: Try this recipe for dinner with your family some evening.
They will ask you to make it again and again.
2 eggplants, sliced into 1/2" wheels
1 Tablespoon salt
8 Tablespoons vegetable oil
1 onion, sliced
1 tablespoon fresh parsley, chopped
1 teaspoon black pepper
1 can condensed mushroom soup.
6 slices toast, soaked in milk
1 Tablespoon butter or margarine
3 Tablespoons grated parmesan cheese
How To Make Baked Eggplant with Mushroom:
Place eggplant slices in salt for 30 minutes. Roll over to cover both sides.
Fry eggplant slices in vegetable oil until browned on both sides.
Remove and drain on paper towels.
Fry onions until tender.
Spread a layer of zucchini onto the bottom of a greased casserole dish.
Spread onions on top of eggplant.
Top with another layer of eggplant.
Beat together mushroom soup and egg.
Pour over eggplants.
Make a layer of milk-soaked toast.
Spread cheese on top.
Sprinkle parsley and black pepper on top.
Dot with butter.
Bake for 30 minutes at 375 degrees.
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