Cheesy Eggplant Bake (Serves 4)
1 whole Eggplant
4 Portabella Mushroom Caps
8oz pkg. of shredded cheese (whatever flavor you like)
Butter, Salt, Pepper to taste
Preheat your oven to 350
Grease the bottom of a pyrex casserole dish (to judge what size you want enough room so that the four caps can lay directly in the pan in a single layer) with olive oil. Rinse off the caps and lay them in the bottom of the pan. Sprinkle half of your cheese over the caps and some salt and pepper (although I didn't use much salt).
Peel and slice your eggplant into even slices and layer them over the caps (try to keep the slices think so they cook faster). Sprinkle the remaining cheese on top. Add a few pats of butter and some more salt and pepper. Its ready to go in the oven.
Now before you put it in ask yourself. Do you want the cheese to brown and get a crust or do you want it to not get a crush and stay gooey? If you want it gooey cover the pan with aluminum foil if you want it crusty then leave it bare.
Bake in the over for about 35min.
Two things about this image. First this is from the first time I made it when I had only 2 Portabella Caps (this batch has only half of the eggplant in it). Second I covered it so the cheese crusted up around the edges a bit but as you can see most of it did not brown.