Baked Eggplant With Mushroom-and-Tomato Sauce

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Nutritional Info
  • Amount Per Serving
  • Calories: 158.5
  • Total Fat: 5.8 g
  • Cholesterol: 17.1 mg
  • Sodium: 545.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 12.1 g

View full nutritional breakdown of Baked Eggplant With Mushroom-and-Tomato Sauce calories by ingredient
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Ingredients

    INGREDIENTS FOR 4 SERVINGS:1 peeled eggplant, cut into 1/4-inch-thick slices (about 1-1/4 pounds)Cooking spray1 cup chopped onion1/2 teaspoon dried Italian seasoning1/4 teaspoon salt2 garlic cloves, chopped1 (8-ounce) package presliced mushrooms1/4 teaspoon black pepper, divided1 (8-ounce) can no-salt-added tomato sauce, divided2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions

1. Preheat broiler.

2. Arrange the eggplant slices on a baking sheet coated with cooking
spray; broil 3 minutes on each side or until lightly browned.

3. Preheat oven to 375 degrees.

4. Heat a large nonstick skillet coated with cooking spray over
medium heat; add onion and next 4 ingredients (onion through
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 evaporates.

5. Spread half of mushroom mixture in bottom of a 1-1/2-quart round
baking dish coated with cooking spray. Arrange half of eggplant
slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top
with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining
mushroom mixture over mozzarella; top with remaining eggplant slices.
Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
Cover and bake at 375 degrees for 1 hour. Sprinkle with 1/3 cup
mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese
melts. Let stand 10 minutes. Yield: 4 servings.

For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.

Recipe Copyright Cooking Light Magazine


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  • Incredible!
    8 of 8 people found this review helpful
    Delicious & easy! Perfect to make in big batches and freeze to make your own grab&go meals from the freezer! I was very impressed & have made it multiple times. - 3/7/07

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  • Incredible!
    3 of 3 people found this review helpful
    this is like a meatless parmasan..i served it with whole wheat pasta..we loved it..will add this to my collection of good tasting & healthy recipes. - 2/27/10

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  • Incredible!
    3 of 3 people found this review helpful
    really good even great reheated - 11/4/08

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  • Incredible!
    3 of 3 people found this review helpful
    Very good. I made it for my lunches for a week and it kept just fine. I love all the mushrooms! - 3/27/07

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  • Incredible!
    2 of 3 people found this review helpful
    If you'll notice, this is one of the few recipes that nobody substituted this for that. Everyone who loved it stuck to the original recipe which is wonderful. It's a great dish without any odd ingredients that someone may not like. Thanks for this recipe! - 2/27/10

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