- This is my absolute favorite way to cook eggplant. Chris doesn't like it, but in this instance Chris is crazy.
- Ingredients:
- 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds) -- it's really important to slice it thin. DO NOT UNDERESTIMATE THIS STEP!
- Cooking spray
- 1 cup chopped onion
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 2 garlic cloves, chopped
- 1 (8-ounce) package presliced mushrooms
- 1/4 teaspoon black pepper, divided
- 1 (8-ounce) can no-salt-added tomato sauce, divided
- 2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
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°.
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 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.
4 comments:
That sounds so good - I can't wait to try it!
I'll have to try this when we get eggplant from our co-op again! All of our other eggplant recipes have been failures. :(
Hello! I have been following your blog thanks to the fact that Amy has a link on her blog, and thought I would finally confess my secret. :-) It is so fun getting to 'know' you better via your blog. I will be honest, not being a mushroom person and never having tasted eggplant, this recipe sounds somewhat less than divine to me, but even still, I would love to see a picture of it if you get the chance sometime. The same goes for any of your neat recipes. Someday I will be diligent about my own blog. By the way, I love your batch processing idea. We need to get together someday. Playdate, lunch date, craft date, etc. Any will work. :-)
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