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Baked Eggplant With Mushroom-and-tomato Sauce

Baked Eggplant With Mushroom-and-tomato Sauce comes together with Onion, Italian Seasoning, Garlic, Mushrooms, and Black Pepper. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1/2 tsp
• 2 clove
• 8 oz
• 1/4 tsp
• 8 oz
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

2. 2

   Heat a large nonstick skillet coated with cooking spray [I used olive oil spray] over medium heat; add onions and garlic.

3. 3

   Saute for a few minutes and then add mushrooms.

4. 4

   Saute for a few minutes more until vegetables are tender.

5. 5

   Stir in Italian seasoning.

6. 6

   Spread half of mushroom mixture in bottom of 1 1/2 quart round baking dish coated with cooking spray.

7. 7

   Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper.

8. 8

   Top with 1/2 cup tomato sauce and 1/3 cup mozzarella.

9. 9

   Repeat layers except for cheese.

10. 10

    Cover and bake at 375F for 1 hour.

11. 11

    Top with rest of mozzarella and Parmesan cheeses; bake uncovered 5 minutes or until cheese melts. Let stand 10 minutes.