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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.5
  • Total Fat: 6.6 g
  • Cholesterol: 19.8 mg
  • Sodium: 412.8 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 9.2 g

View full nutritional breakdown of Italian Eggplant & Mushroom Bake with White Rice calories by ingredient
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Italian Eggplant & Mushroom Bake with White Rice

Submitted by: 1JLBASNETT
Italian Eggplant & Mushroom Bake with White Rice

Introduction

This is a great dish for an electric skillet and it is fast to prepare and quick to cook. Also good for vegetarians as a main dish. This is a great dish for an electric skillet and it is fast to prepare and quick to cook. Also good for vegetarians as a main dish.
Number of Servings: 8

Ingredients

    3 Cups of White or Brown Cooked Rice
    1 Cup Raw Onion Chopped
    4 Cloves of Garlic Minced
    1-2/3 Cups of Mozzarella Shredded Cheese
    4 Tablespoons Grated Parmesan Cheese
    2 Cups Stewed Tomatoes
    1 Cup Salsa
    1 Tablespoon Basil
    1/2 Teaspoon Thyme
    1 Tablespoon Garlic Powder
    1 Medium - Large Eggplant Sliced 1/2 inch thick
    1- 1/2 Cups of Sauted Mushrooms
    1 Tablespoon Olive Oil

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Directions

Cook rice according to directions and set aside. Add olive oil to skillet to heat, add onions & garlic and cook until onions are tender. Stir in tomatoes, salsa & spices and simmer for 5 - 10 minutes. In the meantime, spray electric skillet with non stick cooking spray and saute mushrooms. Remove from pan and set aside. After tomato mixture is cooked, spoon the mixture in the electric skillet just enough to cover the bottom. Layer in order, 1/2 each of: eggplant, mushrooms, tomato sauce & cheese. Repeat with the second layer and heat to 350 degrees. After a minute, lower heat to 225 degrees and cook for 15 to 20 minutes until eggplant is tender. Spoon over rice and serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user 1JLBASNETT.






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