Eggplant Parmesan Recipe | Full Circle

Ingredients

• 2 large eggplant or 3 medium, peeled, sliced into ¼-inch slices
• 1 tablespoon + 1 teaspoon sea salt
• 3 tablespoons olive oil, divided
• 1 large onion, minced
• 2 (3.25) packages Maitake and/or brown beech mushrooms
• 4 garlic cloves, finely minced
• 1 (16 ounce) jar heirloom tomato sauce
• 1 teaspoon sugar or honey
• 1 tablespoon oregano
• 1 teaspoon thyme
• ½ teaspoon pepper
• 1 (.5 ounce) package mini sweet mix pepper, julienned
• ½ cup basil, coarsely chopped
• 1 (16 oz) package mozzarella cheese, thinly sliced
• ½ cup Parmesan cheese, grated