Baked Eggplant with Mushroom Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Baked Eggplant with Mushroom Tomato Sauce calories by ingredient
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Cooking Light recipe Cooking Light recipe
Number of Servings: 8


    2 peeled eggplant sliced 1/4" rounds
    1 cup chopped onions
    1/2 tsp italian seasoning
    1/4 t. salt
    3 garlic cloves
    6 oz sliced baby portabellos
    1/4 tsp black pepper
    12-15 oz no salt added tomato or pasta sauce
    2 c. shredded part skim mozzarella
    1/4 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.

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