It's easy to put together an Eggplant Parmesan.
I used whole mushrooms and sliced eggplant.
The house was a garlic and basil flavored when
tastefully I took it out of the oven in one hour.
1 large eggplant
2 tablespoons olive oil
2 cloves garlic
2 cups whole mushrooms
1 can of crushed tomatoes
Cut the eggplant into 1/4 inch slices.
Drizzle olive oil lightly on a cooking sheet.
Arrange the eggplant slices side by side sprinkle
Montreal steak seasoning ground pepper on them.
Place in and 350 degree oven for about 10 minutes.
In a casserole dish add some olive oil and the garlic.
Wash and the mushrooms and place them into dish,
cover with plastic wrap and microwave on high
6 minutes, remove plastic wrap and pour in tomato
sauce just on top. Add some Mozzarella cheese
and top with pieces of eggplant. Then add more
tomato sauce and more Mozzarella cheese.
Again till all the eggplant and tomato sauce is done.
Sprinkle with dried oregano and basil before
covering and putting in the oven for one hour.
Remove and let rest 30 minutes before serving,