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
How to Make It
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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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.
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.
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!
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.
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