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Baked Eggplant with Mushroom-Veggie-Tomato Sauce

Posted By Chris On February 26, 2008 @ 9:12 pm In Cooking Light,Main Dishes | 2 Comments


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
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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


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