- 1 [2-pound / 1-kg] piece eggplant
- 1 1/2 tablespoons [22.5 g] butter
- 3 1/3 tablespoons [50 mL] salad oil
- 1 medium-size onion, chopped
- 1 garlic clove, minced
- 1/2 cup [125 mL] fresh mushroom slices
- 1/4 teaspoon [1 mL] oregano
- 1/4 teaspoon [1 mL] marjoram
- 1/4 teaspoon [1 mL] basil
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 15 ounces [470 mL] tomato sauce
- 6 slices Monterey Jack or Mozzarella cheese
- 1/4 cup [60 g] grated Parmesan cheese
|
- Preheat oven to 400°F [200°C].
- Slice eggplant into 6 slices; arrange slices onto a pizza baking sheet.
- Bake into preheated oven for 20 minutes.
- Meanwhile, into a frypan into hot melted butter and salad oil, brown together chopped onion, minced garlic and mushrooms slices, already sprinkled with oregano, marjoram, basil, salt and pepper.
- Stir in tomato sauce; simmer, uncovered, for 10 minutes.
- Remove eggplant slices from oven; preheat oven broiler.
- Evenly spoon tomato sauce over done eggplant slices 'crust'.
- Top each eggplant slice with a slice of Monterey Jack or Mozzarella cheese, then sprinkle slices with grated Parmesan cheese.
- Brown slices under preheated oven broiler, to melt cheeses.
|
