BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE

Baked Eggplant With Mushroom-And-Tomato Sauce image

Provided by blucoat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

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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
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8 ounce) package presliced mushrooms
1/4 teaspoon 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 grated fresh parmesan cheese

Steps:

Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
Preheat oven to 375°.
Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 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.
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.