Meatless Recipe

Eggplant Parmesan with Spinach Stuffed Mushrooms

Ingredients:

Large Eggplant Sliced

8 to 10 large mushroom caps

1 box of chopped frozen spinach, thawed and drained

Italian bread crumbs

3 eggs beaten

Provolone cheese slices (10-12)

Shredded Mozzarella cheese (12-16 oz bag)

Grated parmesan cheese

Sauce:

1 small can of tomato paste

1 small can of tomato sauce

1 large (14 oz) can of stewed tomatoes

1 bay leaf

1 tabs Italian seasoning

2 tabs sugar

1 medium onion chopped

2 tabs minced garlic

Salt and pepper to taste

Preparation:

Slice egg plant

Dip slices in egg batter and Italian bread crumbs and fry in oil until golden brown

Drain and set aside

In separate bowl mix drained spinach, ˝ cup of shredded mozzarella cheese, and Italian bread crumbs (˝ cup) and salt and pepper to taste

Stuff mushroom caps and set aside

Prepare sauce:

Sauté onion and garlic in olive oil

Add can of tomato paste and blend in
Add can of tomato sauce

Add 2 tabs sugar

Add 1 tabs Italian seasoning

Add bay leaf

Add can of stewed tomatoes last and salt and pepper to taste

Cook on simmer for 30 minutes

Preheat oven to 350 degrees

Place fried eggplant slices in bottom of 9x 12 baking dish

Add slices of provolone cheese on top of eggplant

Add layer of sauce to cover well

Set stuffed mushrooms on top and a small slice of provolone on each mushroom cap