Oven-Baked Eggplant Parmesan with Mushrooms
Tomato sauce, mozzarella cheese and mushrooms transform this ordinary Italian dish into an "egg"-straordinary feast. Bake it tonight and let the taste do the talking.
At a glance
1 peeled eggplant, cut into 1/4-inch-thick slices
1 cup chopped onion
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
2 garlic cloves, chopped
1 (8 oz.) pkg. pre-sliced mushrooms
1/4 tsp. black pepper, divided
1 (8 oz.) can no-salt-added tomato sauce, divided
2/3 cup (about 3 oz.) shredded part-skim mozzarella cheese, divided
1/4 cup (1 oz.) grated fresh Parmesan cheese
Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned. Preheat oven to 375 degrees. 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. 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 tsp. 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 tsp. pepper; top with remaining tomato sauce. Cover and bake at 375 degrees 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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