Ingredients

One large eggplant

Eight or ten cloves Garlice

One large white onion

One large can of whole peeled tomatos

One nice handful of Fresh basil or a teaspoon of dry

teaspoon of oregano

teaspoon of garlic salt

teaspoon of salt

16 0z Mozzarella package(doesnt matter what kind)

1/2 cup Parmesean cheese (grated)

1/2 cup Romano cheese(grated)

8 0z container of maitake mushrooms (or other mushrooms)

Preparation

  1. Sweat the eggplant: First cut the eggplant into 1/4 inch slices and set on a paper towel. sprinkle a teaspoon of salt across all of the eggplant. Flip them over and salt the other side. (go to step 2) Let it sit five minutes. Put another paper towel on top of the eggplant. Change out the paper towels after about 5 minutes. After you have gotten enough water out you can dip in the eggs, then the flour. The order is crucial on this one.

  2. beat up two eggs and throw in some seasoning at your discretion (little basil,garlic salt, and oregano doesnt hurt).

  3. A. gluten free - Mix half cup of almond flour with half cup of tapioca flour and a little chia seeds. B. glutenous - mix about a cup and a half of flour in a large bowl. put herbs and a lil salt in it if you feel like it.

  4. Heat up a large pan on medium to high heat and throw in some olive oil. Dip the eggplant in the egg. cover it. then cover it in flour. Pan fry it til golden brown on both sides. Do this with the mushrooms next.

  5. Layer your friend eggplant slices and mushrooms in a glass dish (610 or so works or a 35 with thicker layers)

  6. You already preheated your oven to 350 at this point. Dice up the large onion and the 8 or so cloves of garlic. Open up your can of whole peeled tomatos. Drain that can. Mix everything in with the layers of your eggplant. It is best to coat each eggplant with a little bit of everything. Mix in your parmesean and romano as well.

  7. Bake at 350 to 400 degrees for 30 - 40 minutes until the tomatos begin to shrink up and begin to brown. Add in the mozzarella balls (tear them apart or use shredded mozz) and the fresh basil. Leave in another 5 minutes. Take it out and let it cool for about 5 minutes.