Baked Eggplant with Mushroom and Tomato
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| Sun, 09-30-2007 - 6:26pm |
I made this yesterday for dinner at a friend's house so that Pete and I would have a vegetarian option. It was so good! I was kind of nervous about trying it, but everyone loved it! I highly recommend this to everyone. It tastes like lasagna, but with no noodles! I wish I had known about it when I was on P1. It is something I will definitely be making over and over again.
I made a few changes, which I've put in red.
Baked Eggplant with Mushroom-and-Tomato Sauce
1 peeled eggplant, cut into ¼-inch thick slices (about 1¼ pounds)
Cooking spray
1 cup chopped onion -I used a whole large onion.
½ cup dried Italian seasoning -I don't even know what this is, so I just used some basil and oregano.
¼ teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) package pre-sliced mushrooms -I omitted these and used a bag of the tri colored frozen peppers instead. (Pete doesn't like mushrooms).
¼ teaspoon black pepper
1 (8-ounce) can NSA tomato sauce -I used about twice this much. Didn't really measure.
2/3 cup (about 3 ounces) shredded RF mozzarella cheese, divided -I also used more of both cheeses.
¼ cup (1 ounce) grated fresh Parmesan cheese
I used about 1/2 a 16oz tub of lowfat ricotta and just layered it in with everything else.
1. Preheat broiler
2. Arrange 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. Cover and cook 7 minutes or until tender, stirring occasionally. Increase heat to medium-high, uncover and cook 2 minutes or until liquid evaporates.
5. Spread half of mushroom mixture in bottom of a 1½ quart round baking dish (I used a 9x13 pan because there's no way it would have fit into a smaller dish) coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with ½ 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.




Made this tonight, not with the subs, but as written. We did NOT use that much Italian Seasoning, more like 1/2 tsp than 1/2 cup. Just wanted to double check that. Mike looked at that and said, are you sure??
Slight PITA factor, ready in about 1.5hr from start to finish, with most of that baking, but really good though!!