Italian

Easy Eggplant Bake takes 30 minutes to prepare.

Easy Eggplant Bake takes 45 minutes to cook.

Easy Eggplant Bake makes 6 servings.

The ingredients for Easy Eggplant Bake are:

1 eggplant, sliced into 9-10 thick slices
2-3 large tomatoes, sliced
2 cups sliced mushrooms (I use portabellas)
2 cups part-skim mozzarella
1/2 cup fresh basil, shredded

Dressing:
I used Newman's Own Lighten Up Balsamic Vinaigrette (tracked). Can be substituted with any Italian/Vinaigrette dressing, or simply oil and vinegar. Altogether, you'll want 3-4 Tbsps

Here is how you make Easy Eggplant Bake:

1. Slice eggplant, salt both sides, and allow to sit for about 30-40 minutes, to pull out bitter juices. Rinse off salt in cold water and dry on towels.2. Combine mushrooms and dressing in an airtight container, shake until all mushrooms are evenly coated. Store in refrigerator, shaking once or twice more if desired, until ready to use.3. Preheat oven to 350 degrees. Very lightly spray glass casserole dish with non-stick cooking spray. Remove excess and spread evenly with a paper towel or napkin.4. Spread eggplant slices across bottom. In order to fit them all, may need to cut 1-2 slices in half. Layer tomato slices on top, then sprinkle basil shreds over the top. Spread mushrooms and dressing evenly over the dish.5. Cover dish with aluminum foil (shiny side down) and bake for 30-35 minutes, until tomatoes are softened and mushrooms are beginning to shrivel. DO NOT TURN OFF OVEN!6. Remove aluminum foil, spread mozzarella evenly over the top, and bake another 10-15 minutes, until cheese is bubbly and beginning to brown. of about 2 cups - 1 1/2 slices of eggplant with toppings

The nutritional information for Easy Eggplant Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 144.7

• Total Fat: 9.9 g
• Cholesterol: 10.0 mg
• Sodium: 242.0 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 2.4 g
• Protein: 6.5 g

Easy Eggplant Bake is Italian cuisine.

The dietary needs meet for Easy Eggplant Bake is Gluten Free