Low-Fat, Good Fat Eggplant (Aubergine) Casserole

1. 1

   Preheat oven to 350u00b0F, and prepare vegetables.

2. 2

   In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.

3. 3

   Transfer to unprepared baking pan.

4. 4

   Bake eggplant mixture for 30 minutes.

5. 5

   Mix onion, tomatoes, tomato juice, salt in medium bowl.

6. 6

   After thirty minutes, pour tomato juice mixture over eggplant mixture.

7. 7

   Bake at 350u00b0F for additional half hour.

8. 8

   Allow to cool a little before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.