Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion (diced)
- 2 garlic cloves (minced)
- 1 yellow pepper (diced)
- 2 portabello mushroom caps (sliced into bite-sized pieces)
- 3 large tomatoes (diced)
- 1 tablespoon fresh parsley (finely chopped)
- 1 tablespoon fresh basil (finely chopped)
- 1/2 tablespoon fresh thyme
- 1/4 cup vegetable oil
- 2 medium eggplants (cut into bite-sized pieces)
- 1 tablespoon salt
- 1 tablespoon flour
- 1/2 cup Parmesan cheese
- 4 ounces fresh mozzarella (sliced)
Instructions
- Preheat your oven to 375°F and spray a 2 1/2-quart casserole dish with cooking spray.
- In a large skillet, heat butter and olive oil over medium-low heat. Sauté diced onion until translucent, then add garlic and yellow pepper; cook until soft.
- Stir in sliced mushrooms and diced tomatoes along with fresh herbs; simmer briefly before removing from heat.
- In the same skillet, heat vegetable oil and cook eggplant pieces until lightly browned, then sprinkle in flour and mix in the tomato mixture.
- Layer one-third of the vegetable mix in the casserole dish topped with cheeses, repeating layers until all ingredients are used.
- Bake for 30 minutes or until bubbling hot and golden brown on top. Let rest briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 40mg