4 Servings
vegetable oil, spray
1 eggplant, approximately 1 1/2 pounds
1 tablespoon
olive oil
1 2/3 cups chopped onions
3 cloves garlic
8 ounces mushrooms,
sliced
1/2 teaspoon salt
1/2 teaspoon Italian herb seasoning
freshly ground
black pepper
6 ounces sliced part skim mozzarella cheese
8 ounces no-salt-added
tomato sauce
Preheat broiler. Lightly spray an 8 x 8-inch pan and a 10 x 10-inch piece of
aluminum foil with vegetable oil.
Peel eggplant and slice into 1/4 inch thick
rounds. Place on cookie sheet and broil 2 to 3 minutes on each side. Remove from
oven and reduce temperature to 375F. Heat oil in a nonstick skillet over medium
heat. Add onion, garlic, mushrooms, salt and Italian seasonings. Cover pan and cook
a7 to 8 minutes. Uncover and raise setting to high. Evaporate pan juices. Spread
1 cup of mushroom mixture over bottom of prepared pan. Cover with half of eggplant
slices. Sprinkle with black pepper. Top with 1/2 cup tomato sauce and 3 ounces cheese
slices. Repeat layers. Cover with prepared foil and bake 1 hour. Cool at least 25
minutes before cutting.
Amount Per Serving
Calories 273 Calories from Fat 132
Percent Total Calories
From:
Fat 48% Protein 21% Carb. 30%
Nutrient Amount per Serving Value
Total Fat 15 g 23%
Saturated Fat 5 g 27%
Cholesterol 24 mg 8%
Sodium 844 mg 35%
Total Carbohydrate 21 g 7%
Dietary Fiber 2 g 9%
Sugars 0 g
Protein 14 g
Vitamin A 18% Vitamin C 27% Calcium 0% Iron 11%
