This recipe is wonderful! It was so easy and quick to make. Like one reviewer suggested, I salted and drained the eggplant before roasting it. The dish was still a little watery, but we used a nice baguette to soak up the juices on the plate. I also added spinach to the mushroom mixture and used canned diced tomatoes instead of the tomato sauce (which probably contributed to the wateriness, too, but tasted great!). Would be really good over pasta as some reviewers have suggested. Great dish!
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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