BAKED EGGPLANT WITH MUSHROOM AND TOMATO SAUCE RECIPES
BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE RECIPE ...
Make and share this Baked Eggplant With Mushroom-And-Tomato Sauce recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. 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.
Nutrition Facts : Calories 203.3, FatContent 8.4, SaturatedFatContent 5, CholesterolContent 29.7, SodiumContent 487.9, CarbohydrateContent 18.5, FiberContent 5.9, SugarContent 8.2, ProteinContent 15.7
BAKED EGGPLANT WITH MUSHROOM AND TOMATO SAUCE RECIPE ...
Provided by Global Cookbook
Number Of Ingredients 9
Steps:
- Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 min on each side or possibly till lightly browned. Heat a large nonstick skillet coated with cooking spray [I used extra virgin olive oil spray] over medium heat; add in onions and garlic. Saute/fry for a few min and then add in mushrooms. Saute/fry for a few min more till vegetables are tender. Stir in Italian seasoning. Spread half of mushroom mix in bottom of 1 1/2 qt round baking dish coated with cooking spray. Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper. Top with 1/2 c. tomato sauce and 1/3 c. mozzarella. Repeat layers except for cheese. Cover and bake at 375F for 1 hour. Top with rest of mozzarella and Parmesan cheeses; bake uncovered 5 min or possibly till cheese melts. Let stand 10 min. NOTES : This was wonderful! I used about 1/2 tsp oregano and 1 tsp basil instead of the Italian seasoning. Original recipe called for 2/3 c. mozzarella cheese and 1/4 tsp salt. I usually use either Sargento Lite or possibly Kraft 2% lowfat milk cheese, or possibly sometimes a mix of either of these with a fatfree cheese. I made this last week and it was delicious. I served it with rice, but pasta or possibly couscous would work well, also.
Nutrition Facts : ServingSize 262 g, Calories 136, FatContent 5.29 g, TransFatContent 0.0 g, SaturatedFatContent 2.76 g, CholesterolContent 14 g, SodiumContent 477 g, CarbohydrateContent 14.82 g, FiberContent 5.2 g, SugarContent 7.18 g, ProteinContent 10.04 g
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