Dinner

Baked Eggplant with Mushroom and Tomato Sauce is for Dinner.

Baked Eggplant with Mushroom and Tomato Sauce takes 30 minutes to prepare.

Baked Eggplant with Mushroom and Tomato Sauce takes 45 minutes to cook.

Baked Eggplant with Mushroom and Tomato Sauce makes 4 servings.

The ingredients for Baked Eggplant with Mushroom and Tomato Sauce are:

Baked Eggplant with Mushroom and Tomato Sauce
1 peeled eggplant, but into ? inch thick slices ? about 1 ? pounds (I didn?t peel it)
Cooking spray
1 cup chopped onion
? tsp. dried Italian seasoning
? tsp. Salt
2 garlic cloves, chopped
1 8 oz. presliced mushrooms package
? tsp .black pepper, divided
1 8 oz. an tomato cause
2/3 cup shredded part-skim mozzarella cheese, divided
? c. grated Parmesan cheese

Here is how you make Baked Eggplant with Mushroom and Tomato Sauce:

Preheat broiler and arrange the eggplant slice 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, seasoning, salt garlic and 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 evaporated. Spread half of mushroom mixture in bottom of a 1 ? quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture, sprinkle with 1/8 tsp. pepper. Top with ? cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 tsp. Pepper; top with remaining tomato sauce. Cover and bake at 375 for 1 hours. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered 5 minutes or until cheese melts. Let stand 10 minutes. Yield 4 servings. Serving Size:?Makes an 11 x 7 pan for 4 servings.

The nutritional information for Baked Eggplant with Mushroom and Tomato Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 187.0

• Total Fat: 8.8 g
• Cholesterol: 16.3 mg
• Sodium: 520.1 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 5.5 g
• Protein: 11.1 g

Baked Eggplant with Mushroom and Tomato Sauce is Italian cuisine.

The dietary needs meet for Baked Eggplant with Mushroom and Tomato Sauce is Low Carb