Baked Eggplant with Mushroom-and-Tomato Sauce

Yield: 4 servings

Ingredients

• 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

Preparation

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

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.

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° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

Nutritional Information

Calories:

168 (30% from fat)

Fat:

5.6g (sat 3.2g,mono 1.5g,poly 0.5g)

Protein:

10.9g

Carbohydrate:

21g

Fiber:

6.1g

Cholesterol:

16mg

Iron:

2.1mg

Sodium:

369mg

Calcium:

236mg