2 large eggplants
2 tablespoons olive oil, divided
2 Roma tomatoes, chopped
1/2 cup white onions, chopped
2 cloves garlic, minced
1 1/2 teaspoons oregano, chopped
1 cup mozzarella, shredded
2 cups Rick's Red Sauce
1/2 cup mushrooms, washed and sliced
Rick’s Red Sauce:
2 cans 16 ounce Diced Tomatoes, do not drain
2 Tablespoons Butter
1 Large Onion
Pinch of Sugar - Optional
Salt and Pepper
Put everything in a pan and simmer for 3-4 hours or until thick. After cooking blend everything together.
Step 1: Cut eggplant in half and salt each half, place cut side down on a rach for 30 minutes. With a paper towel, wipe off excess moisture and place each half cut side down on a parchament-lined baking sheet. Rub eggplant with 1 tablespoon olive oil and bake for about 25 minutes until tender.
Step 2: Once cool, scoop out the cooked flesh of the eggplant, leaving about 1/2 inch of flesh inside each half. Set aside scooped out eggplant.
Step 3: Heat remaining olive oil in a large pan or skillet over medium-high heat and sauté onion and mushroom until softened. 6-7 minutes. Add tomato and cook for another 3 minutes, then add garlic and cook for 1 minute, or until fragrant.
Step 4: Season with salt and pepper and oregano, then add scooped out eggplant to the skillet. Stir in tomato sauce and cook for 10 minutes.
Step 5: Stuff eggplant shells with tomato veggie mixture and top with mozzarella. Place in oven and bake for 20 minutes, or until cheese is melted and bubbly.
Step 6: Remove from oven and let cool 5 minutes before serving.