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
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.
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!
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.
Great dish this way! Also try easy mousaka-like version: omit Italian seasoning, add cinnamon and nutmeg; mix 1 c. non-fat Greek yogurt and 1 egg for bechamel-like sauce, spread over top of dish; then bake as above. (You can also add a layer of sliced potatoes if desired.)
I love eggplant, but could not find a recipe to make at home that I really liked. I made this last night for dinner and took the leftovers with me to work. A co-worker asked me for the recipe because it looked and smelled delicious. I emailed this recipe to her 5 minutes ago. Thanks Spark Recipes.
We loved it! I think I'll make two next time so I can freeze one to have on hand. I omitted the 1/4 tsp of salt because I couldn't find no-salt tomato sauce. If I can find the no-salt sauce I would still omit the 1/4 tsp of salt. I don't need that much sodium.