Baked Eggplant with Mushroom-and-Tomato Sauce

This was a very good recipe and I really found it easy to make.
I didn’t have any canned tomato sauce so made my own and I didn’t peel the eggplant. I also soaked it in salted water for 10 minutes before broiling.
I also didn’t have mozzarella cheese so used jack cheese instead.
I don’t like it when people change up recipes and then rate them, but I only made the changes because of lack of ingredients and also I usually soak eggplant before cooking. (Why break the habits of a lifetime?)
I would definitely make this again.

We enjoyed this. I used 12 oz of shitakes because I needed to use them up. I did not peel the eggplant (because, why?). It was really delicious if a little rich. I served it with green beans and a salad to lighten the meal. Thank you!

I followed the recipe almost exactly, and it was a very good meal! I did use a slightly shorter baking time. I left mine covered for about 30 minutes, uncovered for 8 minutes with the cheese and added panko bread crumbs on top, then I broiled it for about 3 minutes to make the top crispy. It was great with the crisp, cheesy top!! I had it for my vegetarian meal at Christmas dinner, and it was very filling! Everyone enjoyed it. Make sure when you cook the mushrooms and onions on the stove top to remove excess liquid. 

Ok. So I cooked it in my Ninja. I sautéed the onions added mushrooms and garlic.

I did not peel the eggplant. But I broiled it 4 min per side.

I had the mushrooms in the Ninja. So I just added cheese and marinara sauce. Then put a layer of eggplant and more sauce. I set the Ninja on 375. After 30 min it was boiling. I turned it down to 350. It was still boiling after 15 min. I turned it down to 300. And added the cheese on top. It turned out ok. But the eggplant was mushy.

I just don't think it needs to cook so long if the eggplant is already cooked!

This was very good. I didn't precook the eggplant and the 1/4 inch slices were a little chewy. Had they been cooked in water first maybe they wouldn't be as tough to chew. But this tasted great just following the recipe as given. Cooked it the full hour adding alittle panko on top and another layer of the mozerella on top. Doesn't need a topping you will be more than pleased. It is filling for a side dish. Just cooked a small potato and green beans with shrimp and this for father's day which was appreciated. I had eggplant parmegan once and wasn't wild about it as in never reordered it but this was good and I will make it again.

Simple & really good. Made to recipe except used more cheese (sorry about that!). Served cups of CL's Italian sausage soup first.

My hubby thought this was good. I followed the recipe exactly. His words "quite good, I'm just not the guy that orders eggplant when I go out." I will make this again. A different eggplant recipe-very tasty.

Made a few minor but hugely time-saving tweaks: I agree with previous poster--skip soaking/salting eggplant. Slice1/4 inch with skin on, light coat of cooking spray then broil on a large sheet of foil (skip messing up pans) until eggplant is golden, no need to flip slices. Doubled the amount of mushrooms. Be sure to follow recipe re sautéing mushroom-onion mixture until ALL liquid is gone. Used low-fat Ricotta cheese instead of mozzarella, used enough to cover for each layer. Added a handful of whole wheat panko breadcrumbs on top of parmesan and baked, uncovered, for 25 min. Came out bubbly, with a nice crust. Hearty without the fat.

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 dish is absolutely wonderful!! Some of the reviews refer to it as "watery" but sauteeing the mushrooms and onions a little longer will help the water evaporate. My husband does not like eggplant at all, yet he loved this dish-- that's saying something! I highly recommend it and I have already made it several times. It will also be featured in this year's "Eat Smart Move More..Maintain don't gain Holiday Challenge" as a healthy holiday recipe!

This was wonderful! Very light and flavorful. Extend the meal by serving over your favorite pasta.

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.

this was great - I added sliced tomatoes too

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.

Extremely easy to put together and definetly very flavorful. Unlike some other reviewers I didn't find it watery at all. One downside is the suggested serving size is more like a side dish instead of a main dish. Will be high on my do again list!

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.

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 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 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.

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!!

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

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!

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!

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.

Excellent flavors.

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.

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.

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 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.

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

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!

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!

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

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.

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.

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.

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.

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

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.

best eggplant dish I've ever made.

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.

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!

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.

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.

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.

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

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!

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!

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!

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!

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.