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.
Yum, is that pizza? Oh wait. Yum, lasagna!
Bzzzzt… wrong… that’s eggplant.
I love recipes that enable us to pig out like this.
Mmm-hmmph.. iphs rlly goodtoo!
You really shouldn’t type with your mouth full.
Ha! Did that actually come across?
Yeah, although I’m not sure why having food in your mouth would affect your typing like that.
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)
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
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 375Â°.
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 375Â° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.