Baked Eggplant With Mushroom-and-Tomato Sauce

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Baked Eggplant With Mushroom-and-Tomato Sauce

 

1 peeled eggplant, cut into 1/4-inch-thick slices, about 1 1/4 pounds

cooking spray

1 cup chopped onion

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

2 garlic cloves, chopped

1 8 ounce package sliced mushrooms

1/4 teaspoon black pepper, divided

1 8-ounce can no-salt-added tomato sauce, divided

2/3 cup shredded part-skim mozzarella cheese, divided

1/4 cup grated fresh Parmesan cheese

 

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 degrees.

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 degrees for 1 hour. Sprinkle with 1/3 cup

mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let

stand 10 minutes.

Makes 4 servings.

Calories 158, Fat 5.8 g, Carbs 17 g, Fiber 3 g.