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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 9.9 g
  • Cholesterol: 10.0 mg
  • Sodium: 242.0 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.5 g

View full nutritional breakdown of Easy Eggplant Bake calories by ingredient
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Easy Eggplant Bake

Submitted by: FRENCHIFAL
Easy Eggplant Bake

Introduction

Very similar to a lasagna/eggplant parmesan, but much fresher and healthier! Can cut down on cheese, or change up the dressing for your own tastes. Very similar to a lasagna/eggplant parmesan, but much fresher and healthier! Can cut down on cheese, or change up the dressing for your own tastes.
Number of Servings: 6

Ingredients

    1 eggplant, sliced into 9-10 thick slices
    2-3 large tomatoes, sliced
    2 cups sliced mushrooms (I use portabellas)
    2 cups part-skim mozzarella
    1/2 cup fresh basil, shredded

    Dressing:
    I used Newman's Own Lighten Up Balsamic Vinaigrette (tracked). Can be substituted with any Italian/Vinaigrette dressing, or simply oil and vinegar. Altogether, you'll want 3-4 Tbsps

Directions

1. Slice eggplant, salt both sides, and allow to sit for about 30-40 minutes, to pull out bitter juices. Rinse off salt in cold water and dry on towels.

2. Combine mushrooms and dressing in an airtight container, shake until all mushrooms are evenly coated. Store in refrigerator, shaking once or twice more if desired, until ready to use.

3. Preheat oven to 350 degrees. Very lightly spray glass casserole dish with non-stick cooking spray. Remove excess and spread evenly with a paper towel or napkin.

4. Spread eggplant slices across bottom. In order to fit them all, may need to cut 1-2 slices in half. Layer tomato slices on top, then sprinkle basil shreds over the top. Spread mushrooms and dressing evenly over the dish.

5. Cover dish with aluminum foil (shiny side down) and bake for 30-35 minutes, until tomatoes are softened and mushrooms are beginning to shrivel. DO NOT TURN OFF OVEN!

6. Remove aluminum foil, spread mozzarella evenly over the top, and bake another 10-15 minutes, until cheese is bubbly and beginning to brown.

of about 2 cups - 1 1/2 slices of eggplant with toppings






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