Baked Shiitake Tomato Eggplant Casserole

Easy casserole to use up that eggplant you bought on impulse. Sort of like a low-fat eggplant parm.

• Ready In: 1 hr 30 mins
• Serves: 2

Ingredients

• 1  medium eggplant
• 1⁄2 cup  Italian seasoned breadcrumbs
• 1⁄2 cup low-fat milk
• 1 (29 ounce) can tomato sauce
• 1  ounce  dried shiitake mushroom
• 2  teaspoons olive oil
• 10  garlic cloves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1  teaspoon oregano
• 1⁄2 teaspoon cracked black pepper
• 3  tablespoons sugar
• 2  ounces parmesan cheese, grated

Directions

1. Preheat oven to 400. Slice eggplant into rounds. Bread each round by dipping first into milk, then into breadcrumbs. Place on a lightly greased cookie sheet. Spray lightly with nonstick cooking spray. Put 9 cloves of garlic into a foil pouch- spray with oil, seal. Bake everything until eggplant is soft, flipping once (at least 30 minutes). Meanwhile prepare sauce. Add oil to a large saucepan, then saute remaining garlic clove (crushed) until fragrant. Add red pepper, stir. Then add tomato sauce, salt, pepper, oregano, sugar and crumbled dried mushrooms. Simmer, stirring occasionally. Once the eggplant is cooked assemble the casserole. Ladle 1/3 of the sauce into a small oven safe non-stick skillet or casserole dish. Add all of the roasted garlic from the foil pouch. Layer in one half of the eggplant, top with 1/3 of sauce and 1/2 of the Parmesan. Repeat. Bake for 45 minutes at 350.