eggplant and mushroom bake (with cheese)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 eggplants - whole & peeled2 cups sliced mushrooms1 cup chopped onion1 cup shredded part-skim mozzarella cheeseitalian seasoningpepper3 cloves garlic - chopped2 cups marinara saucePam
-preheat oven to 375
-cut eggplants into 8 slices total (4 slices each eggplant) and broil until brown
-at the same time - in a skillet - cook onion, mushrooms, italian seasoning, garlic for 7 minutes covered on medium heat, then 2 more minutes on medium-high heat uncovered
-spray a glass pan with PAM and layer in this order:
1. 1/2 mushroom mixture
2. 1/2 eggplant (4 pieces)
3. 1 cup tomato sauce
4. pepper
5. 0.5 cup shredded mozzarella cheese (part-skim)
6. remaining mushroom mixture
7. remaining eggplant
8. remaining tomato sauce
-Bake for 1 hour covered
-Cover with remaining shredded cheese (0.5 cup) and cook UNcovered for another 5 minutes
-let sit for 10 minutes
(Makes 4 servings)
Number of Servings: 4
Recipe submitted by SparkPeople user FERGUSONSAR.
-cut eggplants into 8 slices total (4 slices each eggplant) and broil until brown
-at the same time - in a skillet - cook onion, mushrooms, italian seasoning, garlic for 7 minutes covered on medium heat, then 2 more minutes on medium-high heat uncovered
-spray a glass pan with PAM and layer in this order:
1. 1/2 mushroom mixture
2. 1/2 eggplant (4 pieces)
3. 1 cup tomato sauce
4. pepper
5. 0.5 cup shredded mozzarella cheese (part-skim)
6. remaining mushroom mixture
7. remaining eggplant
8. remaining tomato sauce
-Bake for 1 hour covered
-Cover with remaining shredded cheese (0.5 cup) and cook UNcovered for another 5 minutes
-let sit for 10 minutes
(Makes 4 servings)
Number of Servings: 4
Recipe submitted by SparkPeople user FERGUSONSAR.
Nutritional Info Amount Per Serving
- Calories: 237.0
- Total Fat: 8.2 g
- Cholesterol: 15.0 mg
- Sodium: 724.9 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 8.9 g
- Protein: 12.8 g
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