Dinner

layered eggplant bake is for Dinner.

layered eggplant bake takes 30 minutes to prepare.

layered eggplant bake takes 60 minutes to cook.

layered eggplant bake makes 8 servings.

The ingredients for layered eggplant bake are:

2 medium eggplants sliced thin lenghtwise
8 slices of prosciutto ham
package of mozzarella shredded
6 slices of provolone cheese
1 large can of crushed tomatoes
3 cloves of garlic
1 medium onion diced
2-3 tbls italian sesoning
peanut oil
flour for dusting
salt and pepper
fresh mushrooms sliced(I use oyster mushrooms)

Here is how you make layered eggplant bake:

In a large pot put a small amount of peanut oil. Sautee onion, garlic, and italian sesoning. do not burn your garlic!! add can of tomatoes. let simmer for a little bit just to get rid of the raw taste. pre-heat oven to 350. Cut your eggplants lenght wise thin. Salt and pepper them and dust them with flour. In a large frying pan add enough oil to cover the bottom and let it get good and hot. Fry your eggplant until golden brown. Drain ( I use brown bags they seem to take away alot of the oil) sautee mushrooms until nice and brown in a seperate pan. Now you are ready to assemble. Put a small amount of tomatoe sauce in the bottom of a 9x13 pan. add a layer of eggplant, Then put the slices of prosciutto, a small amount of mozz cheese more sauce a layer of eggplant, mushrooms sauce, eggplant, provolone cheese,sauce ,eggplant, sauce mozz cheese, sauce and a good dusting of parm cheese cover with aluminum foil and bake for 45 min at 350 uncover and bake for another 15 min. Should make about 8 servings. Freezes well.Number of Servings: 8Recipe submitted by SparkPeople user GERALDD32.

The nutritional information for layered eggplant bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 578.7

• Total Fat: 42.8 g
• Cholesterol: 29.8 mg
• Sodium: 837.7 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 5.3 g
• Protein: 22.1 g

layered eggplant bake is Italian cuisine.