Baked eggplant with tomato sauce and mushrooms

... from Katerina in Main dishes Visits 1510 2 December, 2020
Favorite recipe for baked eggplant with homemade tomato sauce with onions, garlic and mushrooms. Suitable for vegans.

30 min preparation

30 min baking

220°C

6 servings

Description


1 Peel and cut the eggplant into thin circles. Salt it well and set aside for about 20 minutes. Then wash it well and drain the water. Pour 1/4 cup of olive oil and stir so that each piece is well greased. Arrange it in a large baking tray lined with baking paper (I use a baking tray measuring 37x44 cm). Bake in a preheated 220 degree oven for about 30 minutes until the eggplant is soft.


2 While the eggplant is baking, prepare the sauce. Finely chop the onion and garlic, wash and chop the mushrooms in bulk.


3 On medium heat, sauté onions and garlic in 2 tablespoons of olive oil for about 5 minutes, stirring occasionally. Add the chopped mushrooms and stew for another 5 minutes, stirring again periodically. Add the tomatoes, salt, pepper and parsley. Simmer for about 15 minutes until the sauce thickens slightly.


4 Arrange the eggplant in the pan on which you will bake the dish. Pour the sauce over them and spread it on the eggplant.


5 Bake in a preheated 220 degree oven for about 30 minutes.

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