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Baked Eggplant with Mushroom and Tomato Sauce

This five-star rated cheesy, mushroom dish mimics eggplant parmesan, but is baked in tomato sauce until the veggies are tender and savory. Serve over pasta for a main dish, or use as a filling side dish to accompany a light main course.

Ingredients

1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Extra virgin olive oil or other healthy oil to coat cooking surfaces (NOT canola oil!)
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon Himalayan or sea salt
2 garlic cloves, chopped
1 (8-ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added tomato sauce, divided
2/3 cup (about 3 ounces) shredded mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. Preheat broiler.

2. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

3. Preheat oven to 375°.

4. Heat a large nonstick skillet lightly coated with cooking 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.

5. Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish lightly coated with cooking oil. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. 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 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

Makes 4 servings

Original recipe and image source: http://www.myrecipes.com/recipe/baked-eggplant-with-mushroom-and-tomato-sauce

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