Ingredients:
- 1 medium eggplant, cut in 1/2 inch slices
- 1 Tbsp. olive oil
- 1/2 C. yogurt/sour cream
- 1/4 medium onion, chopped
- 2 sliced medium tomatoes
- 1/2 red or green bell peppers, sliced thinly
- 8 sliced mushrooms
- 1 1/2 C. shredded Monterey Jack/Parmesan cheese
Directions:
- Sprinkle eggplant with salt, stand 15 minutes. Salt draws out bitter juices. Rinse in cold water, pat dry with paper towel. heat oil in large skillet over medium-high heat. Sauté onions until soft, but not brown. Put eggplant in 15×10 inch pan. Brush eggplant with oil. Broil 5 minutes. Preheat oven to 350°F. Spoon onions over eggplant. Dollop yogurt/sour cream on each slice. Add tomato slices. Bake 30 minutes. Sprinkle with bell peppers, mushrooms, and cheese. Bake an additional 10 minutes until cheese melts. Serves 6.
