Baked Eggplant With Mushroom-And-Tomato Sauce

May 10, 2023May 10, 20230 2
Baked Eggplant With Mushroom-And-Tomato Sauce recipe for a healthy and delicious meal
in Vegetarian

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 peeled eggplant , cut into 1/4-inch-thick slices ( about 1 1/4 pounds )
cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves , chopped
1 package presliced mushrooms
1/4 teaspoon black pepper , divided
1 can no-salt-added tomato sauce , divided
2/3 cup about 3 ounces shredded part-skim mozzarella cheese , divided
1/4 cup grated fresh parmesan cheese

Nutrision Information

Servings Per Recipe
6
Calories
127
Sugar
6g
Fat
4g
Baked Eggplant With Mushroom-And-Tomato Sauce is the perfect vegetarian meal for those who are health-conscious but still want something delicious and filling. The eggplant is lightly browned and layered with a savory mushroom-and-tomato sauce that is topped with mozzarella and Parmesan cheese. This dish is perfect for lunch or dinner and can be easily modified to suit your individual tastes. It is a great way to incorporate more vegetables into your diet while still providing a satisfying and flavorful meal.

Instructions

1.Preheat oven to 375°.
2.Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
3.Coat both sides of eggplant with cooking spray.
4.Bake at 375° for 10 minutes on each side or until lightly browned.
5.Heat a large nonstick skillet over medium-high heat.
6.Add onion, Italian seasoning, salt, and garlic.
7.Sauté for 2 minutes or until onion is tender.
8.Add mushrooms and 1/8 teaspoon black pepper.
9.Cover and cook for 3 minutes or until mushrooms release their moisture.
10.Stir in 1 cup tomato sauce.
11.Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray.
12.Cover with half of mushroom mixture.
13.Sprinkle with 1/3 cup mozzarella.
14.Repeat layers, ending with mozzarella.
15.Sprinkle with Parmesan.
16.Bake at 375° for 25 minutes or until bubbly.

PROS

This dish is delicious and healthy, providing a great source of nutrients from the eggplant, mushrooms, and tomato sauce.

It is vegetarian-friendly and low in calories and fat.

CONS

Some people may not enjoy the texture or taste of eggplant.

This dish may not be suitable for those with tomato allergies.

HEALTH & BENEFITS

Eggplants are a great source of dietary fiber, vitamins, and minerals.
They contain antioxidants that have been linked to reducing the risk of heart disease and cancer.
Mushrooms are also a rich source of vitamins and minerals, including copper, potassium, and vitamin B6.
The tomato sauce in this recipe contains lycopene, which has been linked to reducing the risk of developing certain types of cancer.

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