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Italian Eggplant

Heart.Foods's picture
  Vegetable oil spray 1
  Eggplant 1 1⁄2 Pound (1 Eggplant)
  Olive oil 1 Tablespoon
  Chopped onion 1 2⁄3 Cup (26.67 tbs)
  Garlic 4 Clove (20 gm)
  Fresh mushrooms 8 Ounce, sliced
  Salt 1⁄2 Teaspoon
  Italian herb seasoning 1⁄2 Teaspoon
  Black pepper To Taste
  Part-skim mozzarella cheese 6 Ounce, sliced
  Canned no salt added tomato sauce 8 Ounce (1 Can)

Preheat broiler.
Lightly spray an 8-x-8-inch pan and a 10-x-10-inch piece of aluminum foil with vegetable oil.
Peel eggplant and slice into 1/4-inch-thick rounds.
Place on cookie sheet and broil 2 to 3 minutes on each side.
Remove from oven and reduce temperature to 375° F.
Heat oil in a nonstick skillet over medium heat.
Add onion, garlic, mushrooms, salt and Italian seasoning.
Cover pan and cook 7 to 9 minutes.
Uncover and raise setting to high.
Evaporate pan juices.
Spread 1 cup of mushroom mixture over bottom of prepared pan.
Cover with half of eggplant slices.
Sprinkle with black pepper.
Top with 1/2 cup tomato sauce and 3 ounces cheese slices.
Repeat layers.
Cover with prepared foil and bake 1 hour.
Cool at least 25 minutes before cutting.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1012 Calories from Fat 405

% Daily Value*

Total Fat 46 g71%

Saturated Fat 20 g99.9%

Trans Fat 0 g

Cholesterol 108.8 mg36.3%

Sodium 3187.1 mg132.8%

Total Carbohydrates 100 g33.2%

Dietary Fiber 34.2 g136.9%

Sugars 40.8 g

Protein 63 g126.1%

Vitamin A 20.2% Vitamin C 76.5%

Calcium 150.1% Iron 24.6%

*Based on a 2000 Calorie diet

Italian Eggplant Recipe