Eggplant Parmesan Portabella

Submitted By: Debra Ann Markovich


  • 1 large white onion, finely chopped
  • 1/2 cup olive oil
  • 1/2 cup dry red wine (optional)
  • 4 cloves garlic, finely chopped
  • 1 package portabella mushrooms, sliced
  • 4 (12-ounce) cans marinara sauce
  • 3 tablespoons basil
  • 1 tablespoon oregano
  • 1 cup Parmesan cheese
  • 2 tablespoons black pepper
  • 1 tablespoon salt
  • 2 large eggplants
  • Salt
  • 6 eggs, beaten
  • Italian-style bread crumbs
  • 2 to 4 cups olive oil
  • 2 (16-ounce) packages mozzarella cheese, sliced
  • 2 cups Parmesan cheese, grated
  • Instructions

    Sauté onion in olive oil in a frying pan until tender. If desired, add dry red wine to add flavor for the sauce. Add garlic and mushrooms and cook until mushrooms are tender. In a large pot, combine mushroom mixture and marinara sauce. Add basil, oregano, 1 cup Parmesan cheese, black pepper, and 1 tablespoon salt; simmer on low heat.
    Meanwhile, cut eggplant in vertical strips or horizontally if you prefer rings. Rinse slices, lay on paper towels, and salt lightly. Dip slices in eggs then roll them in bread crumbs. When all slices are breaded, fry them in olive oil until eggplant is soft. Remove from oil and drain on paper towel.
    Spoon marinara sauce in a 13-x-9-x-2-inch baking pan until bottom is covered. Cover marinara with a layer of eggplant slices and spoon more marinara sauce over top. Layer mozzarella cheese, then more sauce, and sprinkle with Parmesan cheese. Repeat layers. The final layer should be marinara sauce sprinkled with Parmesan cheese.
    Cover pan with aluminum foil and bake at 375° for 45 minutes to one hour. Allow to cool for five minutes before serving.