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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

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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