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baked eggplant with mushroom and tomato sauce


healthy yet delicious recipe from cooking light magazine (november 2000).


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  1. Preheat broiler
  2. Arrange the eggplant slices on a baking sheet coated with cooking spray
  3. Broil 3 minutes on each side or until lightly browned
  4. Preheat oven to 375
  5. Heat a large nonstick skillet coated with cooking spray over medium heat
  6. Add onion and next 4 ingredients
  7. Cover and cook 7 minutes or until tender
  8. Stirring mixture occasionally
  9. Increase heat to medium-high
  10. Uncover and cook for 2 minutes or until liquid evaporates
  11. Spread half of mushroom mixture in bottom of a 1 1 / 2-quart round baking dish coated with cooking spray
  12. Arrange half of eggplant slices over mushroom mixture
  13. Sprinkle with 1 / 8 teaspoon pepper
  14. Top with 1 / 2 cup tomato sauce and 1 / 3 cup mozzarella
  15. Spread remaining mushroom mixture over mozzarella
  16. Top with remaining eggplant slices
  17. Sprinkle with 1 / 8 teaspoon pepper
  18. Top with remaining tomato sauce
  19. Cover and bake at 375 for 1 hour
  20. Sprinkle with 1 / 3 cup mozzarella and parmesan
  21. Bake
  22. Uncovered
  23. 5 minutes or until cheese melts
  24. Let stand 10 minutes

Step 21

Total Time in Minute 90

Ingredients Count 11

cooking baked eggplant with mushroom and tomato sauce

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Cooking spray


Dried italian seasoning


Garlic cloves


Black pepper

No-salt-added tomato sauce

Part-skim mozzarella cheese

Fresh parmesan cheese

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