26th February 2008

Baked Eggplant with Mushroom-Veggie-Tomato Sauce

posted in Cooking Light, Main Dishes |

Tonight Lisa adapted a recipe from Cooking Light, throwing in a bunch of extra veggies to make this baked eggplant dish. It was close to a lasagna, with eggplant taking the place of the noodles. Ridiculously low in calories, which meant we polished off the entire dish.

Chris says:

Yum, is that pizza? Oh wait. Yum, lasagna!

Lisa says:

Bzzzzt… wrong… that’s eggplant.

Chris says:

Yum, eggplant!

Lisa says:

I love recipes that enable us to pig out like this.

Chris says:

Mmm-hmmph.. iphs rlly goodtoo!

Lisa says:

You really shouldn’t type with your mouth full.

Chris says:

Ha! Did that actually come across?

Lisa says:

Yeah, although I’m not sure why having food in your mouth would affect your typing like that.

Chris says:

Oh yeah. Right. Whatever. The point is that I enjoyed stuffing my face with this meal you made.

Baked Eggplant with Mushroom-Veggie-Tomato Sauce
1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 cup chopped onion
1 zucchini, chopped
1 green bell pepper, chopped
1/2 tsp dried Italian seasoning
1 tsp red pepper flakes
1/4 tsp salt
2 garlic cloves, chopped
1 (8-ounce) package presliced mushrooms
1/4 tsp 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
1/2 cup breadcrumbs

Preheat broiler.
Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
Heat oven to 375°.
Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 7 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 and breadcrumbs. 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.

4 Servings

This entry was posted on Tuesday, February 26th, 2008 at 9:12 pm and is filed under Cooking Light, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 2 responses to “Baked Eggplant with Mushroom-Veggie-Tomato Sauce”

  1. 1
    On March 2nd, 2008, Cathleen said:

    Bloody eggplant allergy!! This looks soooooo good…if only I were up for a night of ceaseless itching….

  2. 2
    On August 3rd, 2008, Sarah said:

    I have to say that this looks absolutely fantastic! I’ve made a few modifications of my own due to some dietary restrictions – love that you reduced the cheese from the original – and I’m planning on serving this to the family soon. My mom even invited me to serve this for a vegetarian option this Christmas Eve (my stepfamily is Italian and celebrates every year with a seafood feast). Even though it’s August, it’s never too early to plan! Thanks for a great entry into the eggplant world for me!

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