Baked Eggplant with Mushroom-and-Tomato Sauce

By á-4131

Yield: 4 servings
4 points plus

Ingredients

• 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
• 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

Step 1

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.