Italian Eggplant & Mushroom Bake with White Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Cups of White or Brown Cooked Rice1 Cup Raw Onion Chopped4 Cloves of Garlic Minced1-2/3 Cups of Mozzarella Shredded Cheese4 Tablespoons Grated Parmesan Cheese2 Cups Stewed Tomatoes1 Cup Salsa1 Tablespoon Basil1/2 Teaspoon Thyme1 Tablespoon Garlic Powder1 Medium - Large Eggplant Sliced 1/2 inch thick1- 1/2 Cups of Sauted Mushrooms1 Tablespoon Olive Oil
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.
Number of Servings: 8
Recipe submitted by SparkPeople user 1JLBASNETT.
Nutritional Info 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
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