Our feasting scheme became grossly irregular during the Chicago trip so dinner on return was a quick and light eggplant parmesan with oregano-marsala portabellos.
Will enjoyed most of the mushrooms…
eggplant sliced 1/2 inch thick, breaded if desired and sauteed in a little olive oil. Arrange on a platter, top with a little sauce and thin slice of parmesan and bake at 350 for about 10 minutes.
While that’s baking toss sliced mushrooms in a pan with a little pepper, oregano and a splach of marsala. Serve over the eggplant.