SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.0
  • Total Fat: 8.8 g
  • Cholesterol: 16.3 mg
  • Sodium: 520.1 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 11.1 g

View full nutritional breakdown of Baked Eggplant with Mushroom and Tomato Sauce calories by ingredient
Report Inappropriate Recipe

Baked Eggplant with Mushroom and Tomato Sauce

Submitted by: KAFFEE11

Introduction

Broil the eggplant with no bread crumbs for a healthy alternative Broil the eggplant with no bread crumbs for a healthy alternative
Number of Servings: 4

Ingredients

    Baked Eggplant with Mushroom and Tomato Sauce
    1 peeled eggplant, but into ¼ inch thick slices – about 1 ¼ pounds (I didn’t peel it)
    Cooking spray
    1 cup chopped onion
    ½ tsp. dried Italian seasoning
    ¼ tsp. Salt
    2 garlic cloves, chopped
    1 8 oz. presliced mushrooms package
    ¼ tsp .black pepper, divided
    1 8 oz. an tomato cause
    2/3 cup shredded part-skim mozzarella cheese, divided
    ¼ c. grated Parmesan cheese


Directions

Preheat broiler and arrange the eggplant slice on a baking sheet coated with cooking spray, broil 3 minutes on each side or until lightly browned.
Preheat oven to 375. Heat a large nonstick skillet coated with cooking spray over medium heat, add onion, seasoning, salt garlic and mushrooms. Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high, uncover and cook for 2 minutes or until liquid evaporated.
Spread half of mushroom mixture in bottom of a 1 ½ quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture, sprinkle with 1/8 tsp. pepper. Top with ½ cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 tsp. Pepper; top with remaining tomato sauce. Cover and bake at 375 for 1 hours. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered 5 minutes or until cheese melts. Let stand 10 minutes. Yield 4 servings.

Serving Size: Makes an 11 x 7 pan for 4 servings.






Great Stories from around the Web


Rate This Recipe