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Ингредиенты
- 1 x eggplant peeled and sliced into 1/4 inch slices (about 1 1/4 lbs) Cooking spray
- 1 c. onion minced
- 1/2 tsp Italian seasoning
- 2 x cloves garlic chopped
- 8 ounce mushrooms sliced
- 1/4 tsp black pepper
- 8 ounce tomato sauce
- 1/2 c. mozzarella cheese part skim lowfat milk
- 1/4 c. Parmesan cheese
Инструкции
- Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 min on each side or possibly till lightly browned. Heat a large nonstick skillet coated with cooking spray [I used extra virgin olive oil spray] over medium heat; add in onions and garlic. Saute/fry for a few min and then add in mushrooms. Saute/fry for a few min more till vegetables are tender. Stir in Italian seasoning.
- Spread half of mushroom mix in bottom of 1 1/2 qt round baking dish coated with cooking spray. Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper. Top with 1/2 c. tomato sauce and 1/3 c. mozzarella. Repeat layers except for cheese. Cover and bake at 375F for 1 hour. Top with rest of mozzarella and Parmesan cheeses; bake uncovered 5 min or possibly till cheese melts. Let stand 10 min.
- NOTES : This was wonderful! I used about 1/2 tsp oregano and 1 tsp basil instead of the Italian seasoning. Original recipe called for 2/3 c. mozzarella cheese and 1/4 tsp salt. I usually use either Sargento Lite or possibly Kraft 2% lowfat milk cheese, or possibly sometimes a mix of either of these with a fatfree cheese.
- I made this last week and it was delicious. I served it with rice, but pasta or possibly couscous would work well, also.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 47 | 35% |
| Total Fat 5.29g | 7% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 477mg | 20% |
| Potassium 658mg | 19% |
| Total Carbs 14.82g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.18g | 5% |
| Protein 10.04g | 16% |
