Baked Eggplant with Mushroom-and-Tomato Sauce

We cheated a bit and added in some things--fresh mozzarella cheese (instead of the typical shredded kind), dried basil and oregano (to the sauce), crushed tomatoes (to the sauce), and fresh zucchini in with the mushroom/onion mixture. This is the best eggplant I've had in quite some time. We served over fresh pasta noodles. It is being added to our "keep" file, most certainly!

I really enjoyed this dish, although my family did not like it as much as I did. I thought it tasted a lot like eggplant parmesan without the greasiness. My husband didn't find it to be substantial enough for a main dish and my 2 year old must have agreed because she kept asking, "where's the meat?" I found it to be hearty enough while eating it, but I must admit that I was hungry within a couple of hours.

Okay, just made this for dinner and the first word out of my husbands mouth was "incredible" and then he just kept saying "amazing". Our 4 year old even loved it and ate the eggplant too.I did add a layer of ground turkey meat and added served over some whole wheat spaghetti. It was really good, especially the mushroom and onion mixture. I also left the skin on the eggplant. This will definitely be a regular around our house.

Great recipe! Few things I tweaked, per suggestions. Salted and drained the eggplant for a while (maybe an hour? it was a Sunday), added 99% FF ground turkey (browned in olive oil w/a little garlic and crushed red pepper) and zucchini. Next time, and there will DEFinitely be a next time, I will slice the eggplant a bit thicker b/c I had to broil in a few batches, which was annoying. Served it over whole wheat pasta. I'm always looking for eggplant recipes. This is a keeper.

My whole family loved this. We already liked eggplant parm but I wanted a recipe that captured the flavor without all of the fat of frying the eggplant. I doubled the recipe and served it as the entree for the first meal and then as a side with some grilled turkey sausage for the second. Highly recomended!

We love this recipe, but we add ground lamb to the recipe. I cook the mushrooms and onions, then remove and brown the lamb. Then add the veggies back in with the tomato sauce, and layer as stated. We also add lots of oregano and garlic. This is my favorite eggplant dish from CL.

I thought this dish needed somesort of breadcrumbs or something more solid to go along with it. I didn't try it with pasta although that would work. I drained the eggplant like previously suggested but the recipe came out very watery. The flavors were great though! I added grn pepper, zuccini & onion to mush mixture. Extra garlic, basil, oregano, red pepper flakes & canned chopped tomatoes drained well. The flavors were great cold too!

best eggplant dish I've ever made.

This was so good. I used canned tomato puree, to which I added some garlic, basil, oregano, and red pepper flakes instead of the tomato sauce. Next time I'd make more of the mushroom mixture, or add zucchini or green pepper as some of the previous reviewers have suggested. Great recipe overall though!

So easy and tastes wonderful. Used fresh mozzarella which took it to the next level! Misread the recipe and didn't cover while baking and it turned out great (no excess liquid). Would serve to guests for sure.

I've been making this recipe for years, and it is always outstanding. I no longer fuss with precooking the eggplant - just slice it (no salting, either) and layer it in raw. I cover it with foil and bake for 1 and 1/2 hours (or until tender when tested with a fork) then uncover, layer on the cheese and bake for another 5-10 minutes. It's always perfect.

This one is a keeper! I didn't change a thing, and I found it plenty flavorful. It is always a great find to find a healty favorite!

Fantastic. Definitely want to double next time so we have leftovers... we ate it all! I didn't change anything, but adding some spinach to the mushrooms like someone suggested does sound good.

Loved it. Very easy to make. Tastes really good.

So simple and delicious - didn't change a thing!

Wow, so much rich flavor in this dish! I served it with Italian style pork chops and on its own as a main dish. My husband usually isn't very excitied about my vegitarian night offering but he loved this & didn't believe it was low fat. I also made a version with a layer of broiled zuchinni added and it was good too. I want to try adding some spinach.Even though I have served this as an everyday dinner I would serve this at a special occasion dinner.

This recipe is so easy and sooooo delish!! Plus its super low in calories which is great.

Delicious - I made this for a friend who is on a gluten free diet - I would definitely make it again. I added some fresh spinach to the mushroom mixture and substituted smoked gouda for the parmesan. I would double it next time to have more leftovers!

I have never been a big eggplant lover....until now. This recipe is delicious and one I would make again. Didn't have liquid problems (the first broiling step helps) and doubled the recipe. I used Bertolli Spicy Tomato (Fra Diavioli) sauce since alot of reviews suggested adding red pepper. My husband and I loved it, but it was too spicy for the kids. When I make it again, I will add extra mushrooms, maybe zucchini too as previously suggested.

The sauce is wonderful! I need to try again, not satisfied with my eggplant; turned out kind of slimey. I did salt and drain first as recommended.

This is recipe is SO good. I am seriously replacing any noodled lasagna recipe with this baked eggplant version from now on. I only added a few modifications based on reviews. I added spinach and zucchini. I only had reduced fresh mozzarella on hand. I didn't have any italian seasoning so I used fresh rosemary, oregano, thyme, basil and garlic salt. I also did not have a broiling capability on my oven so I grilled the eggplant (pre-salted) and zucchini. I really don't think you can't do much to mess this up based on reviews. LOVE!

This was incredible! I thought it was going to be a bit boring when looking at the ingredient list, but decided to try it out because of the rave reviews. I can see why...it was delicious! I am not a vegetarian, but will be making this again on a regular basis.

I make a very similar vegetarian lasagna, which is one of my signature dishes, but this is less time consuming without the endless layering.

This meal was very satisfying. I would not use the plain tomato sauce if I made it again. I would use a homemade sauce. I also sprinkled 1/4 cup of bread crumbs on the top to give it more of an Eggplant Parmesan feel.

This was a very good recipe and I am not usually a fan of layer eggplant because it gets soggy. This was very good...I changed the preparations...I grilled the eggplant, layer up in a foil pan and then turned off one side of my grill and baked this on the grill. It was wonderful and I didn't have to heat up my kitchen in August. I also reduce the cooking time a bit, to 45 minutes, based on previous reviews. I also had fresh basil and oregano, so I added a little between each layer and on top after it was finish...made a pretty presentation. Oh yeah, also chopped up a fennel bulb and cooked with the filling. Next time I think I will add sausage.

I added cooked chicken chunks to the recipe because I love meat. It was a natural balance to the egg plant and my family loved it. I will definitely add this recipe to our meal plans often.

Very good! I think I might be the only one that had a problem with the bake time being far too long. I think I could have baked it about 30 minutes. My veggies were almost obliterated after an hour in the oven.... but it was still very good which was surprising. I added a zucchini and also some portobello mushroom slices. Next time I will drastically shorten the bake time and add some spinach for an eggplant lasagna feel. I'm very pleased with this recipe because it has given me a lot of new ideas.

Excellent flavors.

We love this at our house. I have also done it in the crock pot (4 hours on low). You don't need to broil the egg plant if you cook it a little longer as suggested above. I also have completely given up salting and draining eggplant, I honestly never see a difference. I would serve with pasta normally, but during Passover, you can eat this and not worry!

Pretty easy to make (although it requires some prep), but oh so yummy!

This is a great recipe - very easy to put together with great flavor. I did sprinkle the eggplant with garlic powder prior to broiling and I added crushed red pepper with the mushroom/onion mixture to give a little heat. Will definitely make again!!

Cheated "slightly". Made my own tomato sauce/puree with ripe tomatoes and I had a pack of italian seasoning for sauce I bought in Italy so I simmered that on the stove while I prepared the rest. I sprayed eggplant slices with olive oil spray, sprinkled oregeno and salt on them and broiled them, they came out with a nice "toast" to them. Then, completed the rest of recipe as listed. Sprinkled some pesto on top. Overall, was very happy with the end result and will defintely make again!

This recipe does not taste at all like a low fat meal! It is a regular in the rotation. I have also served to guests with rave reviews (double the recipe)

This was delicious! I knew it would be as I was reading the recipe. I used a little "too much" homemade Italian tomato sauce, and a little ... "extra" mozzarella cheese but it was still so very good. Definitely the only way I will ever eat eggplant! LOVE this recipe! and so did my Italian family, we devoured the whole dish :)

This should tell you all you need to know: my husband hates eggplant and was not looking forward to this for Meatless Monday. But, we had some eggplants from our produce subscription that we had to figure out what to do with. This may have just changed his mind. Our 3 and 1 year-olds cleaned their plates and asked for more. The low-calorie nature of the dish made me not feel bad about eating 1.5 servings as a main dish. I realized as I was making it that I did not read through the directions well and did not have time to bake for 1 hour given that two little boys were waiting for dinner. I baked in a Dutch oven for 25 minutes at 450F with the shredded mozzarella already on top, added the parm and baked for another 5 min, and it was perfect.