Eggplant Parmigiana

[theresa]

Eggplants are in season, at least in Wisconsin, and this recipe is pretty easy (without breadcrumbs).

2 small or 1 large eggplant
Extra Virgin Olive Oil
4 oz (or more) of ****ake or portabella mushrooms washed and sliced
1/3 cup freshly shredded parmesan cheese
4 oz mozzarella cheese
16 oz of your favorite bottled organic marinara sauce
1-2 garlic cloves pressed
1/2 green pepper chopped
6-8 oz washed baby spinach

Preheat oven to 400. Lightly grease bottom of a large aluminum-free cookie sheet or gl*** baking dish with olive oil. Wash and slice the eggplant in 1/2 inch slices and place in single layer in the dish. Bake for 15-20 minutes (until eggplant is softened but not limp). Meanwhile, add 1 tbsp olive oil to a saucepan. Briefly saute the sliced mushrooms, green pepper and garlic in the saucepan. Add the marinara sauce and any additional spices if desired. Simmer while the eggplant is baking. Slice the mozzarella cheese in thin slices. Remove eggplant from the oven and place a single layer in a lightly greased 8 x 8 gl*** baking dish. Spoon half of the sauce over the eggplant. Layer all of the spinach on the sauce. Place 1/2 of sliced cheese and shredded parmesan over that layer. Repeat with second layer. Bake about 30 minutes at 375.

Leave out the spinach if desired.