Brit Huckabay
4 servings

How to Make It

Step 1

Preheat broiler.

Step 2

Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

Step 3

Preheat oven to 375°.

Step 4

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.

Step 5

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.

Chef's Notes

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Ratings & Reviews

yogamom3's Review

August 25, 2010
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.

kellergirl's Review

December 26, 2009
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.

CarlsbadKim's Review

September 01, 2010
I make a very similar vegetarian lasagna, which is one of my signature dishes, but this is less time consuming without the endless layering.

celsus1011's Review

May 21, 2013

barbi3142's Review

August 18, 2011
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.

Avivale's Review

November 09, 2013
Love this! It's like eggplant parmesan with less work (and more mushrooms). I used jarred marinara instead of plain tomato sauce, and eyeballed the amounts of marinara and cheese.

JaninBaltimore's Review

October 30, 2013
this was great - I added sliced tomatoes too

tuptuptwo's Review

October 09, 2013
My husband was skepitcal when he scanned the recipe, but I made it exactly how the recipe was written. It was awesome and on our "do that again" menu.

TexasTrue's Review

December 06, 2013
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!

MiMiJoanne's Review

July 24, 2013
This is a good recipe to use up left over Marinara sauce. I like it light because it saves me calories. I added a red cabbage slaw to my menu to file me up. When I get hungry later I get some fruit. I great meal if you are trying to lose weight in a healthy way.