Baked Eggplant with Mushroom-and-Tomato Sauce

TamTastic

Baked Eggplant with Mushroom-and-Tomato Sauce


Ingredients
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 presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese


Preparation
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.

Yield
4 servings

Nutritional Information
CALORIES 168(30% from fat); FAT 5.6g (sat 3.2g,mono 1.5g,poly 0.5g); IRON 2.1mg; CHOLESTEROL 16mg; CALCIUM 236mg; CARBOHYDRATE 21g; SODIUM 369mg; PROTEIN 10.9g; FIBER 6.1g



Cooking Light, NOVEMBER 2000

TamTastic

Baked Eggplant with Mushroom-and-Tomato Sauce


Ingredients
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 presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese


Preparation
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.

Yield
4 servings

Nutritional Information
CALORIES 168(30% from fat); FAT 5.6g (sat 3.2g,mono 1.5g,poly 0.5g); IRON 2.1mg; CHOLESTEROL 16mg; CALCIUM 236mg; CARBOHYDRATE 21g; SODIUM 369mg; PROTEIN 10.9g; FIBER 6.1g



Cooking Light, NOVEMBER 2000

runningdevil

This also sounds delicious. I love your recipes! They are very veg-friendly, I appreciate that!

TamTastic

This also sounds delicious. I love your recipes! They are very veg-friendly, I appreciate that!

Thanks! I have to have variety because I like lots of veggies and my hubby doesn't eat beef or pork! And chicken and fish get old sometimes! :laugh: :laugh:

marathongirly

I just joined today and the two recipes I check out first BOTH happened to be yours!!! Sounds like I like the same kind of food you do....NOW I just need you to make them for me.....Actually I think I can do them....I'll let you know how it goes.
Way to go on the weight loss!!! WOW! That's fabulous! BE PROUD!
All the best

TamTastic

I just joined today and the two recipes I check out first BOTH happened to be yours!!! Sounds like I like the same kind of food you do....NOW I just need you to make them for me.....Actually I think I can do them....I'll let you know how it goes.
Way to go on the weight loss!!! WOW! That's fabulous! BE PROUD!
All the best

Thank you so much and welcome to the site! This is a WONDERFUL place to go to for information and support. You might get addicted!!

Most of the recipes I post are from Cooking Light. I subscribe to the publication and am constantly checking out their recipes online for something new. I cook from them a lot. The great thing is they do focus on healthful meals and cutting fats where you can but they don't make everything completely "Fat-free" which means taste free! Plus you DO need fats in your diet!

Anyway, best of luck to you in reaching your goals!

:flowerforyou:
-Tami

marathongirly

Thanks Tami! I use to get that magazine...and loved it but really appreciate knowing that someone else found it yummy and not just some food editor. I'm going to check more of yours out. Thanks again!
Jennifer

runningdevil

OK, I tried this recipe last week and it was fan-freaking-tastic! It was so good that my husband requested I make it again sometime (I'm making it this evening). And he's not even vegetarian!
Thanks TAM!

TamTastic

OK, I tried this recipe last week and it was fan-freaking-tastic! It was so good that my husband requested I make it again sometime (I'm making it this evening). And he's not even vegetarian!
Thanks TAM!

Wooo! That's awesome!!! You are very welcome.

TamTastic

Healthier_Me

Yum O!!!

This would hit the spot.... *sigh*

TamTastic

Ok, now I have this baking and am SO looking forward to it!! And with the low cals and fat, I have already calculated 2 portions into my dinner, along with some green beans!! MMMM!!

I haven't tasted it yet but it smells wonderful! This just goes to show that with the right ingredients, you don't have to sacrifice flavor even if you do go the healthy route.

Then I have butterscoth blondies for dessert!!!

TamTastic

Ok, I made this on Wed and am making it again tonight. It is THAT good!!!!! SUPER filling and tasty!!

ali106

mmmmmmmmmm okay where were you yesterday when I made o'skool Eggplant Parm....LOL

I did some calc's on my own and not too bad...still next time I'm gonna try this out...course the family may not be thrilled....I make my Eggplant stuffed....so almost like a lasagna...w/ the ricotta mixture in the middle...mmmm it was good....BUT back to the "good" one....back to the good one Ali....:ohwell:

thanks Tam!!
hugs and love!
Ali

TamTastic

Bump

soup78

Thanks for bumpin' Tam! Guess what's on the grocery list now?!

mmmmm, I can already smell it

TamTastic

Thanks for bumpin' Tam! Guess what's on the grocery list now?!

mmmmm, I can already smell it

I have to say, it is darn good and you get a HUGE portion!! And if you have enough calories, have 2 huge portions!! LMAO! This is one of my fav staples now!

TamTastic

Bump, I am thinking of making this later.

keiko

This looks yummy! Eggplant is going on my next shopping list!

Have you ever had Italian eggplant? My neighbor planted some last year and she gave us quite a few as they were ripening. They are smaller like a zucchini and oh so delicious! I'd split them in half, brush with olive oil, alittle salt & pepper then grill. And besides tasting good the plant was beautiful, greenish purple leaves and small lavender flowers. I'm putting some into my flower bed next year.

gottaluvboyz

I made this last night and it was YUMMY!!!!!

TamTastic

Bump. Making tonight

TamTastic

Bump. Making for dinner tonight!

TamTastic

By the way, this is the photo from Cooking Light. Looks amazing doesn't it???
And you get a huge portion for the calories. If you see it's 4 servings..so 1/4 of the dish is yours!!! I often have a nice salad and crusty bread with it.