5 of 12

Write now Article Tools

Baked Eggplant With Mushroom-and-Tomato Sauce

Ingredients
INGREDIENTS FOR 4 SERVINGS:
1 peeled eggplant, cut into 1/4-inch-thick slices (about 1-1/4 pounds)
Cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
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

1. Preheat broiler.

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

3. Preheat oven to 375 degrees.

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.

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 degrees for 1 hour. Sprinkle with 1/3 cup
mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese
melts. Let stand 10 minutes. Yield: 4 servings

Learn more about this author, Michelle Scott.
Click here to send this author comments or questions.

Add your voice

Know something about Vegetarian Thanksgiving menu ideas?
We want to hear your view. Write now!