Baked Eggplant With Mushroom-Tomato Sauce

Recipe by annh53182
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Salt eggplant slices and place in colander on top of a plate. After 30 minutes, rinse eggplant thoroughly and pat down with paper towels.
  • Preheat broiler.
  • Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-4 minutes on each side or until lightly browned.
  • Preheat oven to 375°.
  • Heat olive oil in a large nonstick skillet over medium heat; add onion and next 6 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2-4 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.
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