Baked Shiitake Tomato Eggplant Casserole Recipe

Name: Baked Shiitake Tomato Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1/2 cup Italian seasoned breadcrumbs; 1/2 cup low-fat milk; 1 (29 ounce) can tomato sauce; 1 ounce dried shiitake mushroom; 2 teaspoons olive oil; 10 garlic cloves; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon oregano; 1/2 teaspoon cracked black pepper; 3 tablespoons sugar; 2 ounces parmesan cheese, grated

Servings: persons

1 medium eggplant
1/2 cup Italian seasoned breadcrumbs
1/2 cup low-fat milk
1 (29 ounce) can tomato sauce
1 ounce dried shiitake mushroom
2 teaspoons olive oil
10 garlic cloves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 teaspoon oregano
1/2 teaspoon cracked black pepper
3 tablespoons sugar
2 ounces parmesan cheese, grated

1
Preheat oven to 400. Slice eggplant into rounds. Bread each round by dipping first into milk, then into breadcrumbs. Place on a lightly greased cookie sheet. Spray lightly with nonstick cooking spray. Put 9 cloves of garlic into a foil pouch- spray with oil, seal. Bake everything until eggplant is soft, flipping once (at least 30 minutes). Meanwhile prepare sauce. Add oil to a large saucepan, then saute remaining garlic clove (crushed) until fragrant. Add red pepper, stir. Then add tomato sauce, salt, pepper, oregano, sugar and crumbled dried mushrooms. Simmer, stirring occasionally. Once the eggplant is cooked assemble the casserole. Ladle 1/3 of the sauce into a small oven safe non-stick skillet or casserole dish. Add all of the roasted garlic from the foil pouch. Layer in one half of the eggplant, top with 1/3 of sauce and 1/2 of the Parmesan. Repeat. Bake for 45 minutes at 350.

577

kcal

Calories

Fat

107

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 13 ingredients. The key ingredients include: 1 medium eggplant, 1/2 cup Italian seasoned breadcrumbs, 1/2 cup low-fat milk, 1 (29 ounce) can tomato sauce, and more.

Yes, Baked Shiitake Tomato Eggplant Casserole 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 Shiitake Tomato Eggplant Casserole

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