Oven-Baked Eggplant Parmesan with Mushrooms
Tomato sauce, mozzarella cheese and mushrooms transform this ordinary Italian dish into an “egg”-straordinary feast. Bake it tonight and let the taste do the talking. Your guests will stay “planted” in their seats.
Ingredients
- 1 peeled eggplant, cut into 1/4-inch-thick slices
- 1 Cooking spray
- 1 cup(s) chopped onions
- 1/2 teaspoon(s) dried Italian seasoning
- 1/4 teaspoon(s) salt
- 2 garlic cloves, chopped
- 8 ounce(s) pre-sliced mushrooms
- 1/4 teaspoon(s) black pepper, divided
- 8 ounce(s) no-salt-added tomato sauce, divided
- 3 ounce(s) shredded part-skim mozzarella cheese, divided
- 1/4 cup(s) grated fresh parmesan cheese
Instructions
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Preheat broiler.
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Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
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Preheat oven to 375 degrees.
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Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms).
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Cover and cook 7 minutes or until tender, stirring mixture occasionally.
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Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
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Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray.
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Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 tbs pepper.
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Top with 1/2 cup tomato sauce and 1/3 cup mozzarella.
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Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices.
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Sprinkle with 1/8 tbs pepper; top with remaining tomato sauce.
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Cover and bake at 375 degrees for 1 hour.
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Sprinkle with 1/3 cup mozzarella and Parmesan.
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Bake, uncovered, 5 minutes or until cheese melts.
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Let stand 10 minutes.
Nutrition
Calories: 1745.01kcalCarbohydrates: 197.3gProtein: 102.54gFat: 72.58gSaturated Fat: 36.11gCholesterol: 180.16mgSodium: 30834.49mgFiber: 40.59gSugar: 103.72g
Tried this recipe?Let us know how it was!