How to make it

  • 1. Preheat broiler. Spray a baking sheet, 13x9x2-inch
  • baking pan, and 11x15-inch piece of aluminum foil with
  • olive oil spray.
  • 2. Peel eggplant and cut crosswise into 1/4-inch slices.
  • Put on baking sheet and broil 6 inches from heat for 2
  • to 3 minutes on each side. Remove from broiler and set
  • oven to 375 degrees F.
  • 3. Heat oil in a large nonstick skillet over medium heat,
  • swirling to coat bottom. Add mushrooms, onions, garlic,
  • herb seasoning, and salt. Cook, covered, for 7 to 9
  • minutes, stirring occasionally. Increase heat to high
  • and cook, uncovered, for 2 to 3 minutes, or until pan
  • juices have evaporated, stirring frequently.
  • 4. Spread 1 cup mushroom mixture in baking pan. Cover
  • with half of eggplant slices. Sprinkle with pepper.
  • Top with 1/2 cup tomato sauce and half the
  • mozzarella. Repeat layers except cheese. Cover with
  • prepared foil.
  • 5. Bake for 1 hour. Top with remaining mozzarella and
  • all the Parmesan. bake, uncovered, for 5 to 8 minutes,
  • or until cheese is melted. Cool for at least 10 minutes
  • before cutting.
  • Nutritional Information Per Serving:
  • Calories: 118; Fat: 3 grams; Carbohydrates: 15 grams;
  • Protein: 10 grams; Sodium: 372 mg; Cholesterol: 5 mg
  • Exchanges: 2 Vegetable; 1 Bread/Starch; 1 Low-Fat Meat

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