Baked Eggplant With Mushroom Tomato Sauce Recipe

How to Make Baked Eggplant With Mushroom Tomato Sauce

1. Slice eggplant 1/2 inch thick. Generously salt both sides of the eggplant slices and place them in a colander set over a bowl. Let sit for 30 minutes to draw out excess moisture.
2. Rinse eggplant slices thoroughly under cold water and pat completely dry with paper towels.
3. Preheat your broiler.
4. Lightly coat a baking sheet with cooking spray. Arrange eggplant slices in a single layer and broil for 3-4 minutes per side, or until lightly browned.
5. Preheat oven to 375°F (190°C).
6. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
7. Add 1 medium onion (chopped), 8 ounces cremini mushrooms (sliced), 2 cloves garlic (minced), 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
8. Cover and cook for 7 minutes, or until the onion and mushrooms are tender, stirring occasionally.
9. Increase heat to medium-high. Uncover and cook for 2-4 minutes, or until most of the liquid has evaporated.
10. Lightly coat a 1 1/2-quart round baking dish with cooking spray.
11. Spread half of the mushroom mixture evenly in the bottom of the prepared baking dish.
12. Arrange half of the broiled eggplant slices over the mushroom mixture.
13. Sprinkle with 1/8 teaspoon black pepper.
14. Top with 1/2 cup of your favorite tomato sauce and 1/3 cup shredded mozzarella cheese.
15. Spread the remaining mushroom mixture over the mozzarella.
16. Top with the remaining eggplant slices.
17. Sprinkle with another 1/8 teaspoon black pepper.
18. Top with the remaining tomato sauce.
19. Cover the baking dish with foil.
20. Bake in the preheated oven for 1 hour.
21. Remove foil. Sprinkle with 1/3 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
22. Bake uncovered for 5 minutes, or until the cheese is melted and bubbly.
23. Let stand for 10 minutes before serving. Enjoy!