Italian Eggplant Casserole Recipe

Name: Italian Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplant (about 2 small); 1/4 cup canned no-salt-added chicken broth, undiluted; 3/4 cup sliced fresh mushrooms; 1/2 cup chopped onion; 1/2 cup chopped celery; 1/4 cup chopped green onions; 1/4 cup chopped green pepper; 2 (8-ounce) cans no-salt-added tomato sauce; 1/4 cup no-salt-added tomato paste; 2 tablespoons chopped fresh parsley; 3/4 teaspoon minced fresh thyme; 3/4 teaspoon minced fresh oregano; 1/2 teaspoon pepper; 1/4 teaspoon hot sauce; Vegetable cooking spray; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided; 2 tablespoons freshly grated Parmesan cheese

Servings: persons

1 1/2 pounds eggplant (about 2 small)
1/4 cup canned no-salt-added chicken broth, undiluted
3/4 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green pepper
2 (8-ounce) cans no-salt-added tomato sauce
1/4 cup no-salt-added tomato paste
2 tablespoons chopped fresh parsley
3/4 teaspoon minced fresh thyme
3/4 teaspoon minced fresh oregano
1/2 teaspoon pepper
1/4 teaspoon hot sauce
Vegetable cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons freshly grated Parmesan cheese

1
Cut eggplant into 1/4-inch-thick slices. Arrange eggplant, in batches, in a vegetable steamer over boiling water. Cover and steam 8 to 10 minutes or until tender. Drain on paper towels, and set aside.
2
Heat chicken broth in a large saucepan over medium-high heat until hot. Add mushrooms, onion, celery, green onions, and green pepper. Saute until vegetables are tender. Remove from heat; add tomato sauce and next 6 ingredients, stirring well. Set aside.
3
Arrange half of eggplant slices in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Spoon half of tomato mixture over eggplant; sprinkle 1/4 cup mozzarella cheese over tomato mixture. Repeat procedure with remaining eggplant, tomato mixture, and mozzarella cheese. Top with Parmesan cheese. Bake, uncovered, at 350u00b0 for 30 minutes or until thoroughly heated.

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 17 ingredients. The key ingredients include: 1 1/2 pounds eggplant (about 2 small), 1/4 cup canned no-salt-added chicken broth, undiluted, 3/4 cup sliced fresh mushrooms, 1/2 cup chopped onion, and more.

Yes, Italian 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.

Italian Eggplant Casserole

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