How to make it

  • 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.

Reviews & Comments 6

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    " It was just okay "
    pointsevenout ate it and said...
    It was just OK to me. Too much heat to enjoy the flavors.
    See Baked Eggplant With Tomato Mushroom Sauce for more.
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  • ttaaccoo 10 years ago
    Very very nice sounds soo flavorful!! 555555 trish
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  • missmartini32 10 years ago
    This looks great. I am so into vegetables!
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  • slow32 10 years ago
    love it
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Good stuff.
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  • jo_jo_ba 10 years ago
    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
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    " It was excellent "
    berry ate it and said...
    Great post ... I love these flavors... Thanks Jojoba.
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