Eggplant, Tomato and Mushroom Parmesan

Eggplant, Tomato and Mushroom Parmesan

This really is a vegetarian delight. You will need a really deep baking pan for this. I am always looking for a shortcut and I have found that using those inexpensive aluminum deep pans works great for this.

This recipe is perfect for those of us that suffer from Diabetes. There is no artificial anything in this recipe. However, you have to use your head. There is a lot of cheese in this and that extra fat is not so good for you. Try to use smaller portions with each meal. You will be able to reheat this recipe in a microwave or in the oven. You can also freeze this for a couple months and use this anytime you are in the mood for something really good.

Eggplant, Tomato and Mushroom Parmesan


3 Eggplants, peeled and thinly sliced
4 ripe Tomatoes, sliced into ¼ inch slices
1 can Green Olives, sliced
1 can of Mushrooms, sliced (You can use fresh mushrooms.)
3 Eggs, beaten
4 cups Seasoned Bread Crumbs
6 cups Spaghetti Sauce, (See recipe this Blog.)
1 cup Kosher Mozzarella Cheese, shredded
½ cup Kosher Parmesan Cheese, grated
A handful of fresh Basil Leaves, minced

A handful of Kosher Salt to prepare the eggplant.
2 tbs. dried Oregano
Salt and fresh Ground Black Pepper to taste


In a large bowl using Kosher Salt and salt the eggplant slices. Allow the eggplant slices to rest about 30 minutes and rinse off the salt and pat dry. This step removes any bitterness that one can sometimes find in eggplant.

Preheat oven to 350 degrees F .

Dip eggplant and the tomato slices in the beaten egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a deep baking pan spread some spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Season each layer with salt, pepper and oregano. I also add a little basil to each layer. Add a layer of sauce and repeat with a layer of tomatoes and sprinkle with Mozzarella and Parmesan cheeses and seasonings. Repeat with a third layer of mushrooms and olives and again add a layer of sauce and repeat with Mozzarella and Parmesan cheeses. Continue with the layers and top with a layer of eggplant and repeat with the Mozzarella and Parmesan cheeses. Sprinkle on basil on top and of course a little seasoning.

Bake in preheated oven for 45 minutes, or until golden brown. Serve with a salad and some fresh whole wheat bread.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.