I’ve become a bit obsessed with eggplant these days. Eggplant and mushrooms are enough to make me a mostly vegetarian because they are so dang meaty and amazing. This dish has both so you feel like you’ve eaten something heavy and sinful but, truly, this is packed full of healthy veggies and general awesome-ness. Full disclosure: The rolls are beautiful for food photography but time consuming so if you’re not looking to impress feel free to just slice the ingredients and layer them in the casserole dish instead. Same taste, different aesthetic, quicker process!
What are some our your favorite eggplant and mushroom dishes? Please share!!!
- Olive oil
- 1 Tablespoon garlic, minced
- 1 Tablspoon dried thyme
- 3 pounds tomatoes, coarsely chopped
- 2 red bell peppers, sliced ½" thick
- salt and pepper
- 4 medium japanese or 3 small regular eggplant, sliced ¼" thick lengthwise
- 3 medium zucchini, sliced ⅛" thick lengthwise
- 4 oz beech mushrooms
- 8 oz fresh mozzarella, cut into sticks
- fresh basil, sliced
- Heat olive oil in a skillet, add garlic, thyme and tomatoes. Bring to simmer and cook until liquid is a bit reduced. Salt and pepper to taste. Pour into the bottom of a casserole dish.
- Heat more olive oil in same skillet, add bell pepper and flash saute at medium high heat for 3-5 minutes. Salt and pepper lightly.
- Lightly salt both the eggplant and zucchini and let drain in two colanders for 20 minutes or so.
- Preheat oven to 375 degrees.
- On a work surface, stack a slice of eggplant, zucchini, bell pepper, mozzarella, mushroom, and a bit of basil and roll up. Arrange rolls upright in casser dish.
- Brush tops of rolls with olive oil and cover with foil. Bake for an hour or more or so until cheese is bubbling and veggies are tender, removing foil halfway through baking (30 minutes).
- Let rest for 10 minutes then serve.