Baked Eggplant With Mushroom And Tomato Sauce Recipe

1. 1

   Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 min on each side or possibly till lightly browned.

2. 2

   Heat a large nonstick skillet coated with cooking spray [I used extra virgin olive oil spray] over medium heat; add in onions and garlic.

3. 3

   Saute/fry for a few min and then add in mushrooms.

4. 4

   Saute/fry for a few min more till vegetables are tender.

5. 5

   Stir in Italian seasoning.

6. 6

   Spread half of mushroom mix in bottom of 1 1/2 qt round baking dish coated with cooking spray.

7. 7

   Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper.

8. 8

   Top with 1/2 c. tomato sauce and 1/3 c. mozzarella.

9. 9

   Repeat layers except for cheese.

10. 10

    Cover and bake at 375F for 1 hour.

11. 11

    Top with rest of mozzarella and Parmesan cheeses; bake uncovered 5 min or possibly till cheese melts.

12. 12

    Let stand 10 min.

13. 13

    NOTES : This was wonderful!

14. 14

    I used about 1/2 tsp oregano and 1 tsp basil instead of the Italian seasoning.

15. 15

    Original recipe called for 2/3 c. mozzarella cheese and 1/4 tsp salt.

16. 16

    I usually use either Sargento Lite or possibly Kraft 2% lowfat milk cheese, or possibly sometimes a mix of either of these with a fatfree cheese.

17. 17

    I made this last week and it was delicious.

18. 18

    I served it with rice, but pasta or possibly couscous would work well, also.

* Per serving · 4 servings · Values may vary.