October 20, 2014

Meatless Monday: Baked Eggplant with Mushrooms

Meatless Monday: Baked Eggplant with Mushrooms | Hard Parade
I have a serious love-hate relationship with eggplant. I used to steer clear of it but then sort of fell in love with it when I tried this recipe. Now I don't usually go for the eggplant-centric dish on a menu nor do I look for it as the key ingredient when I'm searching for recipes but I figured after the positive stuffed eggplant experience I'd like it smothered in tomato sauce and topped with cheese (I was right). One of the best things about this recipe is that it's like, barely any Points - no seriously, it's only FOUR for a serving. FOUR!

Baked Eggplant with Mushrooms
Recipe modified slightly from Cooking Light
Serves: 6, Serving Size: 1/6th dish PointsPlus: 4 (!!!)
  • 1 1/4 pound eggplant, peeled and cut into 1/4-inch thick slices
  • Cooking spray
  • 1 cup yellow onion, chopped
  • 1 cup grape tomatoes, halved
  • 1 garlic clove, minced
  • 1/2 tsp oregano
  • 8-oz. mushrooms (of your choosing)
  • Kosher salt and freshly cracked black pepper
  • 8-oz. can tomato sauce, divided
  • 3-oz. shredded part-skim mozzarella cheese
  • 1-oz. grated fresh Parmesan cheese
  • Parsley, for garnish
Meatless Monday: Baked Eggplant with Mushrooms | Hard Parade
  • Preheat the broiler
  • Arrange the eggplant slices on a baking sheet coated with cooking spray and broil for about 3 minutes on each side, or until browned
  • Preheat oven to 375f
  • Heat a large nonstick skillet coated with cooking spring over medium heat. Add the onion, garlic, tomato halves, oregano, and mushrooms and sauté until tender, about 7 minutes. Season with salt and pepper. Increase heat and cook for 2 minutes or until liquid evaporates
  • Coat a baking dish with cooking spray (whatever size you have readily available) and spread half of the mushroom mixture on the bottom. Arrange half the eggplant slices on top of the mixture then top the eggplant with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture on top of that, top with remaining eggplant slices and then the rest of the tomato sauce
  • Cover and bake for 1 hour
  • Sprinkle with the rest of the mozzarella (1/3 cup) and the Parmesan. Bake, uncovered, for 5 minutes or until the cheese is melted and bubbly
  • Let stand for 10 minutes, divide among bowls and top with parsley
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