Baked Eggplant with Mushroom Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 peeled eggplant sliced 1/4" rounds1 cup chopped onions1/2 tsp italian seasoning1/4 t. salt3 garlic cloves6 oz sliced baby portabellos1/4 tsp black pepper12-15 oz no salt added tomato or pasta sauce2 c. shredded part skim mozzarella1/4 c. parmesan
Arrange eggplant slices on sprayed baking sheet and broil for 3-5 min (watch closely) on each side until lightly browned. Set aside. SAute onions, italian seasoning, salt, garlic and mushrooms on medium heat about 7 minutes covered (stir occassionally) until just softened. If any liquid remains, saute more uncovered until liquid evaporates more (or strain before next step).
Spread half shroom mixture into prepared baking pan, top with half of the eggplant, pepper, then 1/2 of the cheese. Repeat layers. Cover and bake 50 -60 minutes at 350-375. Remove cover and bake until cheese ready (may be ready already). Let stand 5 -10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JAVANUT1.
Spread half shroom mixture into prepared baking pan, top with half of the eggplant, pepper, then 1/2 of the cheese. Repeat layers. Cover and bake 50 -60 minutes at 350-375. Remove cover and bake until cheese ready (may be ready already). Let stand 5 -10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JAVANUT1.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 5.8 g
- Cholesterol: 18.4 mg
- Sodium: 314.8 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 4.2 g
- Protein: 10.7 g
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