Baked Eggplant with Mushroom Tomato Sauce
By Liz Daniels
1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
3/4 cup chopped onion
Basil, oregano, red pepper flakes, marjoram to taste
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) package pre-sliced mushrooms
salt and pepper to taste
**1 (8-ounce) can tomato sauce, divided
** 2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese
Arrange the eggplant slices on a baking sheet coated with cooking spray; drizzle lightly with olive oil, broil 3 minutes on each side or until lightly browned.
Preheat oven to 375°.
Heat a large nonstick skillet coated with olive oil over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with salt and pepper; top with remaining tomato sauce. Cover and bake at 375° for 45 minutes.
Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.
** More to taste