Baked Eggplant With Mushroom And Tomato Sauce Recipe

Name: Baked Eggplant With Mushroom And Tomato Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 medium eggplant, sliced; cooking spray; 1 medium onion, chopped; Dried Italian Seasoning (not used in recipe); 1/4 teaspoon salt; 2 garlic cloves, minced; 1/2 lb mushrooms, sliced; 1/4 teaspoon black pepper; 1 (15 ounce) can no salt added tomato sauce; 2/3 cup part-skim mozzarella cheese, shredded; 1/4 cup fresh Parmesan cheese, grated

Indulge in this healthy and flavorful Baked Eggplant recipe, inspired by Cooking Light Magazine (November 2000). Perfectly roasted eggplant slices are layered with a rich mushroom and tomato sauce, then topped with melted mozzarella and parmesan cheese for a satisfying vegetarian main course. This recipe is quick to prepare and delivers incredible taste!

Prep Time 20 mins

Cook Time 90 mins

Calories 203.3 kcal

Protein 31g

Rating 5.0 (1 Reviews)

Baked Eggplant With Mushroom And Tomato Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Eggplant With Mushroom And Tomato Sauce

1 medium eggplant, sliced
cooking spray
1 medium onion, chopped
Dried Italian Seasoning (not used in recipe)
1/4 teaspoon salt
2 garlic cloves, minced
1/2 lb mushrooms, sliced
1/4 teaspoon black pepper
1 (15 ounce) can no salt added tomato sauce
2/3 cup part-skim mozzarella cheese, shredded
1/4 cup fresh Parmesan cheese, grated

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How to Make Baked Eggplant With Mushroom And Tomato Sauce

Preheat broiler. Arrange eggplant slices on a baking sheet coated with cooking spray. Broil for 3 minutes per side, or until lightly browned. Set aside.
Preheat oven to 375°F (190°C).
Heat a large nonstick skillet coated with cooking spray over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the sliced mushrooms, minced garlic, and tomato sauce to the skillet.
Cover and cook for 7 minutes, or until the mushrooms are tender, stirring occasionally.
Increase heat to medium-high. Uncover and cook for 2 minutes, or until most of the liquid evaporates.
Spread half of the mushroom mixture in the bottom of a 1 1/2-quart round baking dish coated with cooking spray.
Arrange half of the eggplant slices over the mushroom mixture. Sprinkle with 1/8 teaspoon of black pepper.
Top with 1/2 cup of the tomato sauce and 1/3 cup of the mozzarella cheese.
Spread the remaining mushroom mixture over the mozzarella cheese.
Top with the remaining eggplant slices. Sprinkle with the remaining 1/8 teaspoon of black pepper.
Top with the remaining tomato sauce.
Cover the baking dish and bake at 375°F (190°C) for 1 hour.
Sprinkle with the remaining 1/3 cup of mozzarella cheese and the Parmesan cheese.
Bake, uncovered, for 5 minutes, or until the cheese is melted and bubbly.
Let stand for 10 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

32g

Fat

25g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Mushroom Recipes European Italian Mediterranean Healthy Vegetarian Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Lunch Main Dish Eggs Dairy Vegetables Oven European Diabetic Kosher Vegetarian Italian Cheese Broil Dietary Low Cholesterol Low Calorie Low Carb Mushrooms Healthy 2 Low In Something Tomatoes Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less