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Nutritional Info
  • Amount Per Serving
  • Calories: 158.5
  • Total Fat: 5.8 g
  • Cholesterol: 17.1 mg
  • Sodium: 545.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 12.1 g

View full nutritional breakdown of Baked Eggplant With Mushroom-and-Tomato Sauce calories by ingredient
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Baked Eggplant With Mushroom-and-Tomato Sauce


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Ingredients

    INGREDIENTS FOR 4 SERVINGS:1 peeled eggplant, cut into 1/4-inch-thick slices (about 1-1/4 pounds)Cooking spray1 cup chopped onion1/2 teaspoon dried Italian seasoning1/4 teaspoon salt2 garlic cloves, chopped1 (8-ounce) package presliced mushrooms1/4 teaspoon black pepper, divided1 (8-ounce) can no-salt-added tomato sauce, divided2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided1/4 cup (1 ounce) grated fresh Parmesan cheese

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Directions

1. Preheat broiler.

2. Arrange the eggplant slices on a baking sheet coated with cooking
spray; broil 3 minutes on each side or until lightly browned.

3. Preheat oven to 375 degrees.

4. Heat a large nonstick skillet coated with cooking spray over
medium heat; add onion and next 4 ingredients (onion through
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 evaporates.

5. Spread half of mushroom mixture in bottom of a 1-1/2-quart round
baking dish coated with cooking spray. Arrange half of eggplant
slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top
with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining
mushroom mixture over mozzarella; top with remaining eggplant slices.
Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
Cover and bake at 375 degrees for 1 hour. Sprinkle with 1/3 cup
mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese
melts. Let stand 10 minutes. Yield: 4 servings.

For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.

Recipe Copyright Cooking Light Magazine






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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    Delicious & easy! Perfect to make in big batches and freeze to make your own grab&go meals from the freezer! I was very impressed & have made it multiple times. - 3/7/07

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  • Incredible!
    3 of 3 people found this review helpful
    this is like a meatless parmasan..i served it with whole wheat pasta..we loved it..will add this to my collection of good tasting & healthy recipes. - 2/27/10

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  • Incredible!
    3 of 3 people found this review helpful
    really good even great reheated - 11/4/08

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  • Incredible!
    3 of 3 people found this review helpful
    Very good. I made it for my lunches for a week and it kept just fine. I love all the mushrooms! - 3/27/07

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  • Incredible!
    2 of 3 people found this review helpful
    If you'll notice, this is one of the few recipes that nobody substituted this for that. Everyone who loved it stuck to the original recipe which is wonderful. It's a great dish without any odd ingredients that someone may not like. Thanks for this recipe! - 2/27/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was a very easy recipe and very delicious! - 9/1/08

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  • Incredible!
    1 of 1 people found this review helpful
    Even my picky 13 year old ate this and liked it! - 1/22/08

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  • 1 of 1 people found this review helpful
    Absolutely delicious. My picky four year old ate it without a fuss. - 9/23/07

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  • Incredible!
    1 of 1 people found this review helpful
    This is a great recipe. Even my picky children ate this. I will be making it again, however under my husband's suggestion I'm going to substitute some cottage cheese for some of the parmesan. He seems to think that will make it into lasagna. - 8/18/07

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  • Incredible!
    1 of 1 people found this review helpful
    This was yummy! I loved it and will definitely make it again! - 7/10/07

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  • Incredible!
    1 of 1 people found this review helpful
    The family loved it, especially my picky husband. He ate to the fullest of his stomach. Incredible!!! - 5/11/07

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  • Incredible!
    1 of 1 people found this review helpful
    OMG!! This is one of my all time faves!! If you are vegetarian like me this will be a great low cal, tasty and filling treat!! I make it at least once a week! Sometimes more. - 4/5/07

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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe and it's great as leftovers for the next day. BUT you have to be prepared and plan ahead because it does have to bake for 1 hour. - 3/23/07

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  • 1 of 4 people found this review helpful
    This looks amazing. I will have to make it sometime soon. And I love the calorie count, not to mention the eggplant is delicious, also! - 3/14/07

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  • Easy to make and delicious! - 5/26/14

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  • I was super happy with the results! Easy to make and very tasty. I had it with a salad and was completely satisfied for supper. I'll definitely make this again. - 8/21/13

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  • I made this for dinner with a fish dish. I usually use a Food Net Work recipe but decided to try this instead. We liked it better! - 5/14/13

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  • Does anyone have a picture of this dish? - 2/6/12

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  • sounds great. - 12/22/11

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  • Excellent, this was so great just love it. My new fav recipe. My kids however did not want to even try :(
    I did not use Mozarella, only used medium fat cheese. - 10/16/11

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  • Yummy! - 9/22/11

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  • My entire family LOVED it! First time I have ever cooked with eggplant- will use this one again and again!!! - 1/16/11

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  • This was great! - 1/14/11

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  • I loved this just the way it is. My husband is a big pasta eater so I will add a couple of (cooked) "wheat/whole grain lasgna noodles between the layers for him. - 12/9/10

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  • made it last night for dinner - it was delicious.... - 11/29/10

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