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Dinner recipe · from the recipe book

Skillet Mushroom Eggplant Tomato Parmesan Sauce

A chunky, savory tomato sauce with browned mushrooms and silky eggplant, finished with nutty Parmesan and fresh basil.

Skillet Mushroom Eggplant Tomato Parmesan Sauce

Ingredients

  • 1¾ lb800 gDiced tomatoes, canned
  • 3¼ cups sliced225 gWhite mushroomssliced
  • ½ medium250 gEggplantcut into 1/2-inch cubes
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gOlive oil
  • 1 tbsp20 gTomato paste
  • ⅓ cup grated40 gGrated Parmesan
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ cup leaves10 gFresh basiltorn
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prep first: slice the mushrooms, cube the eggplant, chop the onion, mince the garlic and tear the basil.
  2. Heat half of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 4 minutes more. Move them to a plate.
  3. Add the remaining half of the olive oil and the eggplant to the skillet and cook, stirring often, until golden and softened, about 7 minutes.
  4. Lower the heat to medium, add the onion and cook until soft, about 4 minutes. Stir in the garlic, oregano and red pepper flakes and cook for 30 seconds.
  5. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
  6. Add the canned tomatoes with their juice and return the mushrooms to the skillet. Simmer, stirring now and then, until thick and the eggplant is very tender, about 15 minutes.
  7. Off the heat, stir in the Parmesan, salt, black pepper and basil. Spoon over hot cooked pasta.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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