Baked Eggplant with Mushroom and Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Baked Eggplant with Mushroom and Tomato Sauce1 peeled eggplant, but into ¼ inch thick slices – about 1 ¼ pounds (I didn’t peel it)Cooking spray1 cup chopped onion½ tsp. dried Italian seasoning¼ tsp. Salt2 garlic cloves, chopped1 8 oz. presliced mushrooms package¼ tsp .black pepper, divided1 8 oz. an tomato cause2/3 cup shredded part-skim mozzarella cheese, divided¼ c. grated Parmesan cheese
Preheat broiler and arrange the eggplant slice on a baking sheet coated with cooking spray, broil 3 minutes on each side or until lightly browned.
Preheat oven to 375. Heat a large nonstick skillet coated with cooking spray over medium heat, add onion, seasoning, salt garlic and 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 evaporated.
Spread half of mushroom mixture in bottom of a 1 ½ quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture, sprinkle with 1/8 tsp. pepper. Top with ½ cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 tsp. Pepper; top with remaining tomato sauce. Cover and bake at 375 for 1 hours. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered 5 minutes or until cheese melts. Let stand 10 minutes. Yield 4 servings.
Serving Size: Makes an 11 x 7 pan for 4 servings.
Preheat oven to 375. Heat a large nonstick skillet coated with cooking spray over medium heat, add onion, seasoning, salt garlic and 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 evaporated.
Spread half of mushroom mixture in bottom of a 1 ½ quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture, sprinkle with 1/8 tsp. pepper. Top with ½ cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 tsp. Pepper; top with remaining tomato sauce. Cover and bake at 375 for 1 hours. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered 5 minutes or until cheese melts. Let stand 10 minutes. Yield 4 servings.
Serving Size: Makes an 11 x 7 pan for 4 servings.
Nutritional Info Amount Per Serving
- Calories: 187.0
- Total Fat: 8.8 g
- Cholesterol: 16.3 mg
- Sodium: 520.1 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 5.5 g
- Protein: 11.1 g
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