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Italian Eggplant Casserole

Yield 8 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

Nutrition Information

  • calories 81
  • caloriesfromfat 20 %
  • fat 1.8 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.5 g
  • carbohydrate 13.1 g
  • fiber 0.0 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 89 mg
  • calcium 0.0 mg

How to Make It

  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 350° for 30 minutes or until thoroughly heated.

Light and Luscious