Recipe

Baked Eggplant With Tomato - Mushroom Sauce Recipe

	Jo_jo_ba / All my dishes 1 year, 3 months ago This is a delicious, hearty comfort food that doesn't fill you out while sating your hunger. It's good for low-carbers, since even though it LOOKS like lasagne, there's no pasta in it - and only 1/4 cup of whole wheat breadcrumbs! If you can't fin... More Prep:75m Cook:60m Servings:4	Jo_jo_ba
	savoury herby eggplant cheesy salty zucchini squashy tomatoey crispy bready spicy mushroomy garlicky oniony lowcal lowfat healthy easy delicious

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Ingredients

1 1/4 lbs eggplant, peeled and cut into 1/4-inch-thick slices

1/4 cup water

1/2 large sweet onion, chopped

1 zucchini, sliced thinly

1 medium red pepper, diced

1/2 tsp dried oregano

1/2 tsp dried basil

1 tsp red pepper flakes

3 garlic cloves, chopped

8 oz cremini mushrooms, sliced thinly

1/4 tsp black pepper, divided

1 cup crushed tomatoes, divided

1 oz shredded part-skim mozzarella cheese

1/4 cup grated low-fat Parmesan

1/4 cup dry whole-wheat breadcrumbs

Directions

Heat a non-stick grill pan (or broiler).

Salt and pepper eggplant slices lightly.

Grill or broil the eggplant 3 minutes on each side, until brown.

Preheat oven to 375°F.

Heat water in a large nonstick skillet coated with cooking spray over medium heat.

Add onion through mushrooms.

Cover and cook 7 minutes or until tender, stirring mixture occasionally.

Increase heat to medium-high. Uncover pan, and cook for 2 - 3 minutes or until most of the liquid evaporates.

Spread half of pan mixture in bottom of a deep baking dish coated with cooking spray.

Arrange half of eggplant slices over mushroom mixture.

Top with half the pepper, half the tomatoes and all the mozzarella.

Spread remaining mushroom mixture over cheese.

Top with remaining eggplant, pepper and tomatoes.

Sprinkle with Parmesan and breadcrumbs.

Cover dish, and bake 1 hour.

Remove cover, and return to oven for 5 minutes.

Let stand 10 minutes, then serve.

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Comments

berry 1 year, 3 months ago said:
Great post ... I love these flavors... Thanks Jojoba.

jo_jo_ba 1 year, 3 months ago said:
Amount Per Serving
Calories: 186.0
Total Fat: 5.2 g
Cholesterol: 19.1 mg
Sodium: 397.3 mg
Total Carbs: 28.8 g
Dietary Fiber: 6.0 g
Protein: 10.3 g
WW Points: 3.5

jenniferbyrdez 1 year, 3 months ago said:
Good stuff.

slow32 1 year, 3 months ago said:
Love it

missmartini32 1 year, 3 months ago said:
This looks great. I am so into vegetables!

ttaaccoo 11 months, 2 weeks ago said:
Very very nice sounds soo flavorful!! 555555 trish

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Alterations

jo_jo_ba 1 year, 3 months ago said:
If you use Galaxy Vegan Mozzarella for the regular RF in this recipe it's 179.75 cals, 4.7g fat, 6g fiber per serving

jo_jo_ba 1 year, 3 months ago said:
Also, I found a brand out of Quebec (also found in Ontario) known as Allégro, which is 4% MF. Using that in place of the Mozza will put your stats at 183 cals, 4.4g fat and 6g fiber per serving.

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