Slice the eggplants lengthwise or into thick rounds. Sprinkle generously with salt and let sit for 20–30 minutes to purge any bitterness. Rinse and pat dry.
Pre-Cook the Eggplant:
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the eggplant slices until soft and lightly golden on both sides. Add 3 cloves of minced garlic and cook for another minute. Remove from the pan and set aside.
Cook the Mushrooms:
In the same skillet, add 1 tablespoon olive oil. Sauté the mushrooms with 2 cloves of minced garlic until soft and their moisture has evaporated. Season with paprika, turmeric, salt, and pepper. Stir in fresh parsley.
Assemble:
Preheat the oven to 375°F (190°C). In a baking dish, layer the sautéed eggplant and cooked mushrooms. Top generously with grated cheese. Sprinkle with breadcrumbs and drizzle with olive oil.
Bake:
Bake for 15–20 minutes until the cheese is melted, bubbly, and golden.
Garnish & Serve:
Sprinkle with fresh dill and more parsley before serving. Serve warm as a side or a vegetarian main dish.
Serving and Storage Tips:
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