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Eggplant and Portabella Mushroom Paremsa




Source of Recipe


Aunt Saunny
4 cups Roasted Red Pepper Marinara
1 pound fresh portabella mushroom sliced ¼ inch thick
2 medium eggplant, peeled and cut into 1/2 inch slices
olive oil cooking spray
garlic powder and salt
1 1/2 cups (6 oz.) grated reduced fat mozzarella cheese (2.5 grams fat per 1 oz. serving or less)
1/2 cup (2 oz.) grated Monterey Jack cheese (5 grams fat or less per 1 oz. serving)
1/2 cup (2 oz.) freshly grated Asiago cheese
1 egg white, lightly beaten

Method:
Prepare sauce according to recipe directions

Preheat oven to 450º F. Lightly spray several large baking sheets with cooking spay. Arrange eggplant slices in a single layer on baking sheets; spray top of eggplant lightly with cooking spray and dust with garlic powder and salt. Bake for 15-20 minutes or until lightly browned and tender. Remove from oven and set aside to cool.

Mix mozzarella, Monterey Jack and Asiago cheeses together with beaten egg white in a medium size bowl. Cover cheese mixture and set aside.

Reduce oven to 350º F. Lightly spray a 9- by 13-inch baking dish with cooking spray. Place approximately two cups of sauce in bottom of dish followed by a single layer of eggplant topped with a layer of mushrooms. Cover mushrooms with ½ of cheese mixture. Place a second layer of eggplant over cheese mixture followed by mushrooms and cover with remaining sauce. Cover remaining cheese mixture and set aside.

Cover baking dish with foil and bake for 30 to 45 minutes or until bubbling. Remove from oven; uncover and top with remaining cheese mixture. Allow to sit 5 to 10 minutes before serving to allow top layer of cheese to melt.

Yield: 8 servings at approximately 195 calories; 7 grams total fat; 4.2 grams saturated fat; 17 milligrams cholesterol; 22.7 grams carbohydrate; 6 grams dietary fiber; 13.3 grams protein; 698 milligrams sodium. High fat version has 430 calories and 30 grams fat vs. 195 calories and 7 grams total fat

Roasted Red Pepper Marinara


3 large cloves fresh garlic, pressed or minced
2 large fresh red peppers roasted, peeled and coarsely chopped
1 medium yellow onion, chopped
2 6-oz. cans tomato paste
1 28-oz. can ready cut roma or regular tomatoes or 2 lb. fresh roma or regular tomatoes, peeled and seeded
1 cup dry white or a light bodied red wine
2 to 3 tablespoons fresh basil (1 tablespoon dry)
1 tablespoon fresh oregano (1/2 tablespoon dry)
1 to 2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 to 8 shakes chili powder or cayenne pepper
fresh ground black pepper to taste
1/2 teaspoon extra virgin olive oil
olive oil cooking spray
To roast red peppers; cup peppers in half, remove seeds and place on baking sheet skin side up. Place baking sheet underneath broiler and heat oven to 500 degrees. Keeping oven door slightly open broil until skin begins to brown and blister pulling away from pepper, 5 to 10 minutes.

Remove peppers from oven and place in a zip lock or covered plastic container for 15 minutes to allow pepper to sweat. Peel blistered skin off peppers, rinse under cold water and chop coarsely.

Lightly spray a 4-quart stock pot with olive oil cooking spray and preheat on medium. Sauté garlic 2 to 3 minutes or until lightly golden. Add vegetables and all remaining ingredients, except fresh basil and olive oil. Simmer sauce for 1 to 4 hours. Add basil and olive oil to sauce a few minutes before end of cooking time. If sauce becomes too thick add a little wine or water.