1 eggplant, sliced into rounds
1 can tomato sauce
1 can tomato bisque soup
1 onion chopped
1 package sliced mushrooms
1.4 cup shredded cheese of your choice
italian seasoning and minced garlic to taste
Directions
Turn oven on to 450F. Grease shallow baking pan (I use PAM), Layer sliced eggplant in pan.
Bake for 10 minutes, or until eggplant is golden on edges. Take out from oven and reduce oven to 350F. Layer sliced mushrooms and onion on top of eggplant. cover with tomato sauce and tomato bisque soup. Finally, sprinkle cheese, italian seasoning and garlic on top
Bake in oven for 30 minutes and enjoy!
Next time, I want to try this with chicken breasts!
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