3:34 pm - Thursday November 15, 2018

Baked Mushroom Tomato Sauce EggPlants

This is a great recipe – very easy to put together with great flavor. For self-recipe, some want to sprinkle the eggplant with garlic powder prior to broiling and add dried red pepper flakes with the mushroom/onion mixture to give a little heat. You Will definitely make again.
  • 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 $


  1. Preheat broiler.
  2. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
  3. Preheat oven to 375°.
  4. 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.
  5. 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.
Filed in: Vegetables

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