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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!


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


  •  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.








About Julia

Is a successful NYC based makeup artist - you can see her work all over TV, in top magazines all over the world and she has been featured in the New York Times, Prevention Magazine and numerous other publications, she is the former beauty editor for Bloginity and owns a small boutique beauty business called Brush Beauty. She has had a few careers ranging from construction management to radio and everything in between, however, the constant passion in her life was always fitness. Even when she lost her way from it, she was always constantly motivated by athletes and anything movement oriented around her. She is the type of person who only gets star struck by people like Gabby Douglas, Matt Long, Pat Riley or Kerri Walsh and the thought of meeting any of them puts her stomach in little girly teenage knots. Favorite workouts: Bootcamps, Spinning, swimming and lifting alone with my headphone on.
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