Baked Eggplant With Mushroom And Tomato Sauce
Healthy yet delicious recipe from cooking light magazine (november 2000).
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.
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 m.
Ingredients
eggplant, cooking spray, onion, dried italian seasoning, salt, garlic cloves, mushrooms, black pepper, no-salt-added tomato sauce, part-skim mozzarella cheese, fresh parmesan cheese