Baked Eggplant with Mushroom-and-Tomato Sauce

Baked Eggplant with Mushroom-and-Tomato Sauce
Photo by Brit Huckabay


  • 1 (8-ounce) can no-salt-added tomato sauce, divided
  • Cooking spray
  • 1 cup chopped onion
  • ¼ teaspoon salt
  • 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
  • 1 (8-ounce) package presliced mushrooms
  • 2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
  • + 4 more ingredients
    • 2 garlic cloves, chopped
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • ½ teaspoon dried Italian seasoning
    • ¼ teaspoon black pepper, divided

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 mushroom...

View full recipe at My Recipes


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