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Baked Eggplant with Mushrooms and Tomato

Source: Cooking Light-11/00





List of Ingredients



• 1 peeled eggplant, cut in 1/4-inch-thick slices (about 1 1/4 pound)
  
• 1 cup chopped onions
  
• 1/2 teaspoon dried Italian seasoning
  
• 1/4 teaspoon salt
  
• 2 cloves garlic, chopped
  
• 1 (8 ounce) package presliced mushrooms
  
• 1/4 teaspoon black pepper
  
• 1 (8 ounce) can no-salt tomato sauce, divided
  
• 2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
  
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
  






Instructions



1. Preheat broiler.
   
2. Arrange the eggplant on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
   
   
3. Preheat oven to 375 degrees F.
   
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. Arange half the eggplant slices over the 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. 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.
   
   
6. Servings: 4
   
7. 168 cal, 5.6 g fat, 10.9 g pro, 21 g carb, 16 mg chol, 369 mg sod.