This was very good. I didn't precook the eggplant and the 1/4 inch slices were a little chewy. Had they been cooked in water first maybe they wouldn't be as tough to chew. But this tasted great just following the recipe as given. Cooked it the full hour adding alittle panko on top and another layer of the mozerella on top. Doesn't need a topping you will be more than pleased. It is filling for a side dish. Just cooked a small potato and green beans with shrimp and this for father's day which was appreciated. I had eggplant parmegan once and wasn't wild about it as in never reordered it but this was good and I will make it again.
Baked Eggplant with Mushroom-and-Tomato Sauce
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- Calories: 168
- Calories from fat: 30%
- Fat: 5.6g
- Saturated fat: 3.2g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.5g
- Protein: 10.9g
- Carbohydrate: 21g
- Fiber: 6.1g
- Cholesterol: 16mg
- Iron: 2.1mg
- Sodium: 369mg
- Calcium: 236mg
- 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
- Preheat broiler.
- Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
- Preheat oven to 375°.
- 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.
- 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 375° 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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