Vegetable: Baked Eggplant with Mushroom-and-Tomato Sauce

posted by Terrytx 02-22-101 7:15 AM

* Exported from MasterCook *
Baked Eggplant with Mushroom-and-Tomato Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Low Fat
Amount Measure Ingredient -- Preparation Method
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1 peeled eggplant, cut in 1/4-inch-thick slices (about 1 1/4 pound)
1 cup chopped onions
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 cloves garlic, chopped
1 (8 ounce) package presliced mushrooms
1/4 teaspoon black pepper
1 (8 ounce) can no-salt tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese

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

Preheat oven to 375 degrees F.

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 the eggplant slices over the 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. 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.

168 cal, 5.6 g fat, 10.9 g pro, 21 g carb, 16 mg chol, 369 mg sod.

Source: Cooking Light-11/00"

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