Baked Eggplant With Mushroom-And-Tomato Sauce

"Healthy yet delicious recipe from Cooking Light Magazine (November 2000)."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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 (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 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 melts. Let stand 10 minutes.

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Reviews

  1. This is delicious! It is similar in many ways to my eggplant parmesan recipe, but your addition of mushrooms makes it very tasty and I just love it!!! This is a great vegetable entree! Thanks for sharing. I forgot to mention that I served this with Recipe #271467. Very nice together! ~Sue
     
  2. I found this recipe very disappointing. I tried it twice and my opinion did not change. The texture of the eggplant was disappointing. I enjoyed the texture and the flavor of the mushrooms and onions but this is an eggplant dish. I would not recommend.
     
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