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Eggplant Bruschetta


1 unpeeled eggplant
3 tomatoes
2 garlic cloves
1/2 large yellow onion
2 teaspoons dried basil
2 tablespoons olive oil
1/3 cup grated parmesan, plus slightly more to sprinkle
2 tablespoons spaghetti sauce
salt and pepper to suit
1 cup mushrooms
2 tablespoons butter


Preheat oven to 350 degrees. Slice the eggplant into one-inch thick round slices and salt them lightly.

Put enough olive oil into a glass baking dish to cover the bottom of it, put the eggplant in, cover the dish, bake for 10-15 minutes, or until tender.

Finely chop the tomatoes and onion. Mince the garlic cloves. Combine tomatoes, onion garlic, basil, 2 Tablespoons olive oil , spaghetti sauce, salt and pepper. Scatter this mixture over the eggplant slices.

Sprinkle with 1/3 cup Parmesan.

Bake, uncovered this time, for 15-20 minutes, until Parmesan is a golden color. While the eggplant is baking, saute the mushrooms in a skillet with butter.

Remove from oven and add mushrooms, stirring in lightly. You might want to sprinkle a little extra Parmesan or

mozzarella on before you eat it, depending your tastes.

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