Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.

Recipe by Cooking Light March 2014

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

hands-on:
40 mins
total:
1 hr 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes or until onion is tender. Add garlic; cook 1 minute. Add 1 cup water, quinoa, tomato paste, salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes. Remove from heat; stir in basil.

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  • Preheat broiler to high.

  • Place half of eggplant slices on a foil-lined baking sheet coated with cooking spray; lightly coat both sides of eggplant slices with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

  • Reduce oven temperature to 350°.

  • Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; cook 8 minutes. Add wine and soy sauce; simmer 4 minutes. Remove from heat; stir in dill.

  • Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth.

  • Spread half of the tomato sauce in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Spread mushroom mixture over eggplant; sprinkle with Parmesan cheese. Spoon remaining tomato sauce over cheese; top with remaining eggplant slices. Spoon yogurt mixture evenly over eggplant. Bake at 350° for 45 minutes or until topping is lightly browned.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

335 calories; fat 11.9g; saturated fat 4g; mono fat 5.1g; poly fat 1.8g; protein 20.6g; carbohydrates 38g; fiber 9.9g; cholesterol 77mg; iron 3.8mg; sodium 586mg; calcium 247mg.
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