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Baked Eggplant

INGREDIENTSBaked Eggplant

4 large Eggplants, peeled and sliced
4 large Portabella Mushrooms, peeled and sliced
10 large Plum Tomatoes, halved lengthways
6 Garlic cloves, crushed and chopped
1 medium Onion, peeled and chopped
1 bch fresh Basil, chopped
1/2 bch Italian Parsley, chopped


8oz grated Parmesan
Basso® Extra Virgin Olive Oil
Badia® Sea Salt and freshly ground peppercorns
Whole Harvest® pan spray for lasagna pan

DIRECTIONS:

Heat oven to 375°F. Season and brush the eggplant, portabella and tomatoes with olive oil. Lightly grill the eggplant, portabellas and the plum tomatoes on each side take off and put on side. Roughly chop tomatoes. In a sauce pot over medium heat add olive oil. When hot, add garlic and onions and let sweat. Season with salt and freshly ground peppercorns. Add tomatoes and let cook. Add chopped basil and Italian parsley. Mix well and spread 1/3 of tomatoes on the base. Arrange eggplant on top, then place portabellas on top. Sprinkle with Parmesan and put another layer of tomato, eggplant, portabella and cheese. Finish with tomato and cheese.
Cook for 30 minutes cut into 6 portions and serve. Bon Appétite.

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