BAKED EGGPLANT WITH MUSHROOM-TOMATO SAUCE

Baked Eggplant With Mushroom-Tomato Sauce image

Provided by annh53182

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 eggplant, peeled and cut into 1/4-inch-thick slices (about 1 1/4 pounds)
cooking spray
1 teaspoon olive oil
1 cup onion, chopped
1 cup green pepper, chopped
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
8 ounces mushrooms, sliced
1/4 teaspoon black pepper, divided
1 (8 ounce) can no-salt-added tomato sauce, divided
2/3 cup part-skim mozzarella cheese, divided (shredded)
1/4 cup parmesan cheese (grated)

Steps:

Salt eggplant slices and place in colander on top of a plate. After 30 minutes, rinse eggplant thoroughly and pat down with paper towels.
Preheat broiler.
Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-4 minutes on each side or until lightly browned.
Preheat oven to 375°.
Heat olive oil in a large nonstick skillet over medium heat; add onion and next 6 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2-4 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.

Nutrition Facts : Calories 294.7, Fat 12.8, SaturatedFat 6.9, Cholesterol 39.6, Sodium 652.1, Carbohydrate 27.1, Fiber 8.8, Sugar 12.2, Protein 21.4