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Italian Eggplant

Heart.Foods's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy

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