Baked Eggplant With Mushroom-And-Tomato Sauce Recipe

Name: Baked Eggplant With Mushroom-And-Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds); Cooking spray; 1 cup chopped onion; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon salt; 2 garlic cloves, chopped; 1 (8-ounce) package presliced mushrooms; 1/4 teaspoon black pepper, divided; 1 (8-ounce) can no-salt-added tomato sauce, divided; 2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided; 1/4 cup (1 ounce) grated fresh Parmesan cheese

Servings: persons

1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese

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 375u00b0.
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 375u00b0 for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.
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195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds), Cooking spray, 1 cup chopped onion, 1/2 teaspoon dried Italian seasoning, and more.

Yes, Baked Eggplant With Mushroom-And-Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant With Mushroom-And-Tomato Sauce

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