Post by nini on Jul 21, 2007 13:22:43 GMT -5
Baked Eggplant With Mushroom-and-Tomato Sauce
For 4 servings
• 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1-1/4 pounds)
• Cooking spray
• 1 cup chopped onion
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 2 garlic cloves, chopped
• 1 (8-ounce) package presliced mushrooms
• 1/4 teaspoon black pepper, divided
• 1 (8-ounce) can no-salt-added tomato sauce, divided
• 2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Preheat broiler.
2. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
3. Preheat oven to 375 degrees.
4. Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 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 minutes or until liquid evaporates.
5. 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 degrees for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes. Yield: 4 servings.
CALORIES 168 (30% from fat); FAT 5.6g (sat 3.2g, mono 1.5g, poly 0.5g); PROTEIN 10.9g; CARB 21g; FIBER 6.1g; CHOL 16mg; IRON 2.1mg; SODIUM 369mg; CALC 236mg
For 4 servings
• 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1-1/4 pounds)
• Cooking spray
• 1 cup chopped onion
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 2 garlic cloves, chopped
• 1 (8-ounce) package presliced mushrooms
• 1/4 teaspoon black pepper, divided
• 1 (8-ounce) can no-salt-added tomato sauce, divided
• 2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Preheat broiler.
2. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
3. Preheat oven to 375 degrees.
4. Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 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 minutes or until liquid evaporates.
5. 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 degrees for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes. Yield: 4 servings.
CALORIES 168 (30% from fat); FAT 5.6g (sat 3.2g, mono 1.5g, poly 0.5g); PROTEIN 10.9g; CARB 21g; FIBER 6.1g; CHOL 16mg; IRON 2.1mg; SODIUM 369mg; CALC 236mg
