Baked Eggplant With Mushroom And Tomato Sauce Recipe

Ingredients for Baked Eggplant With Mushroom And Tomato Sauce

• 1 large eggplant, sliced 1/4-inch thick
• Cooking spray
• 1 medium onion, chopped
• Dried Italian Seasoning
• Salt
• Garlic Cloves
• Mushrooms
• Black Pepper
• No Salt Added Tomato Sauce
• Part Skim Mozzarella Cheese
• Fresh Parmesan Cheese

How to Make Baked Eggplant With Mushroom And Tomato Sauce

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