Baked Eggplant With Tomato - Mushroom Sauce
From jo_jo_ba 15 years ago
- 60 minutes to make
- Serves 4
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! Read more If you can't find cremini mushrooms, their "adult" form (Portabellas) works just as well. Adapted from http://www.weheartfood.com/2008/02/baked-eggplant-with-mushroom-veggie.html See less
Ingredients
- 1 1/4 lbs eggplant, peeled and cut into 1/4-inch-thick slices shopping list
- 1/4 cup water shopping list
- 1/2 large sweet onion, chopped shopping list
- 1 zucchini, sliced thinly shopping list
- 1 medium red pepper, diced shopping list
- 1/2 tsp dried oregano shopping list
- 1/2 tsp dried basil shopping list
- 1 tsp red pepper flakes shopping list
- 3 garlic cloves, chopped shopping list
- 8 oz cremini mushrooms, sliced thinly shopping list
- 1/4 tsp black pepper, divided shopping list
- 1 cup crushed tomatoes, divided shopping list
- 1 oz shredded part-skim mozzarella cheese shopping list
- 1/4 cup grated low-fat Parmesan shopping list
- 1/4 cup dry whole-wheat breadcrumbs shopping list
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.
The Rating
Reviewed by 5 people-
Great post ... I love these flavors... Thanks Jojoba.
berry
in Myrtle Beach loved it
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Good stuff.
jenniferbyrdez
in kenner loved it
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It was just OK to me. Too much heat to enjoy the flavors.
See Baked Eggplant With Tomato Mushroom Sauce for more.
8/2/...more
pointsevenout
in Athens loved it
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