One of the Greatest Dishes I Have Ever Made, Baked Eggplant

While doing my weekly troll on the web for my recipes – and with my new found eggplant obsession – I found what seemed to be the mecca of all recipes.  At first glance it seemed far too unhealthy for me to make, but as I looked closer I saw that 1- it was only 167 calories/serving (yes I am well aware that that isn’t an indicator of any nutrition) and 2 – all the ingredients were awesome.  The only issue that some of you may have is the cheese.

I seriously couldn’t get enough of this and, the best part, is that when I went back for another 1/2 serving, I wasn’t packing on the calories!  Score!

Ingredients

1 peeled eggplant

1 medium – large onion

1 package of pre-sliced mushrooms

1/2 Tsp of dried Italian seasoning

1/4 TSP salt

2 Garlic cloves chopped

1/4 tsp of black pepper divided

1 (8oz) can of no salt tomato sauce ** I made my own tomato sauce and did 3/4cup to 1 cup

2/3 cup of shredded part skim mozzarella cheese divided

1/3 cup freshly grated Parmesan cheese

Directions

•  Pre-heat broiler (mine automatically goes to 550, so I just kept it there).
• I like to prep all my ingredients before I start so be sure to have everything chopped and ready to go before you begin cooking

• Peel and slice your eggplant the long way and make each piece about 1/4 inch thick
• place them on a baking dish and place in broiler.
• Cook for three minutes on each side or until nicely browned

• If your over can pre-heat while broiling, do so.  Otherwise do it after you broil the eggplants.  Preheat to 375
• Heat a large skillet and coat with cooking spray over medium heat.
• Add onions, garlic, mushrooms, dried Italian seasoning, and salt
• Cover and cook for about 7 minutes or until tender.  Stir occastionally
• Increase heat after above and cook for two minutes or until liquid evaporates

• Take a round baking dish (I used my ceramic pan) and coat with cooking spray and spread half of the cooked mushroom mixture  over the bottom of the dish
• Arrange half of the eggplants over the mushroom mixture
• Sprinkle with pepper
• Top with 1/3 cup of tomato sauce and 1/3 cup of mozzarella

• Do it all over again!
• Remaining mushrooms on top of mozzarella
• Remaining eggplant over mushrooms
• pepper
• top with the remaining sauce
• STOP!  Do not put the rest of the cheese on
• Cover and bake on 375 for one hour
• After an hour, sprinkle 1/3 cup of mozzarella and Parmesan
• Bake, uncovered, for 5 minutes
• Let stand for 10 minutes
• EAT!!!

Take pics of tag us so we can see just how delish is looks.

Enjoy

xx

Julia

#FITJ

#Earnit

#deserveit