This turned out pretty good IMO! But you’ll need to tweak the recipe to fit your own tastes. Calories may vary depending on the quantity of veggies you use since I didn’t use any specific amounts. I personally think that the sauce gives it enough salty-ness, but you’re welcome to add more as needed. Store leftovers in an airtight container.
What you need:
1. Preheat oven to 375 degrees on Roast. Use 1/2 tbspn to coat the bottom and sides of your glass casserole dish. Use 1 tbspn if you’re making a larger portion (with a larger dish). Set aside.
2. Heat 1/2 tbspn corn oil on the skillet until hot. Mince 1 garlic clove and sautee for a few seconds in the oil to really get the flavour mixed in. When the oil is hot, add chopped onion and mushrooms. Sautee for a minute or two until onions are almost translucent, then turn heat down to Low and let simmer for a few more minutes.
3. Slice your eggplant into 1/4 inch pieces. Pour remaining 1 tbspn of corn oil into a separate bowl. Add ground pepper, dry basil flakes, garlic & onion seasoning, and salt (optional). Coat each eggplant slice evenly in this mixture.
4. Arrange eggplant slices at the bottom of your casserole dish. Pour garlic/onion/mushroom mixture over top.
5. Crack two eggs, and beat them together until smooth. Evenly poor the eggs over top of the casserole dish. Mince the second garlic clove and sprinkle over top if desired. You may also crack some more ground pepper.
6. Pour 1.5c of pasta sauce on top and distribute evenly. Then sprinkle the cheese evenly on top.
7. Place on topmost rack of the oven and roast for ~45 minutes, or until cheese is starting to brown and the eggplant is a soft consistency (if you don’t wait long enough, the eggplant will be slightly crunchy.. but hey if you like that then feel free to take it out at ~35min).
8. After done baking, let cool for about 10minutes. Garnish with cilantro for a complimentary taste.