Eggplant a la Mushroom and Tomato Sauce

Servings 4 servings


  • 2 eggplants cut into 1/4-inch slices
  • Olive oil
  • 1 cup chopped onion
  • 1/2 teaspoon Italian seasoning
  • 2 cloves garlic pressed
  • 8 ounces mushrooms sliced
  • 1/4 teaspoon freshly ground black pepper divided
  • 1 can tomato sauce divided, 8-oz.
  • 1 egg slightly beaten
  • 3/4 cup shredded part-skim Mozzarella cheese
  • divided
  • Aluminum foil wrap
  • 1/3 cup grated Parmesan cheese


  • Preheat oven broiler.
  • Arrange eggplant slices on a baking sheet coated with a little olive oil; broil for 3 minutes per side or
  • until lightly browned.
  • Adjust oven to Bake at 375 degrees. Coat a large skillet with olive oil over medium-high heat; add
  • onion, Italian seasoning, garlic and mushrooms and cook for 5 minutes or until tender and liquid has
  • evaporated. Spread half of the mushroom mixture in a 2-quart baking dish coated with a little olive oil.
  • Layer half of the eggplant slices over the mushroom mixture then sprinkle with half the pepper and top
  • with 1/2 cup of tomato sauce. In a small bowl, combine beaten egg with 1/2 cup of Mozzarella; spread
  • mixture on top of the tomato sauce then spread remaining mushroom mixture over the Mozzarella.
  • Top with remaining eggplant slices, sprinkle with remaining pepper and top with remaining tomato
  • sauce. Cover with aluminum foil wrap and bake for 1 hour.
  • Remove from oven, uncover and sprinkle with remaining Mozzarella and the Parmesan. Bake,
  • uncovered, for 5 minutes or until cheeses melt. Allow casserole to stand for 10 minutes before serving.


LC SERVING SUGGESTION: Serve a big spinach salad on the side.
SERVING SUGGESTION: Add some garlic toast. KOSHER: No changes necessary.
GLUTEN-FREE: Make sure tomato sauce and Italian seasoning are gluten-free.
NUTRITION: per serving: 218 Calories; 8g Fat; 15g Protein; 26g Carbohydrate; 8g Dietary Fiber; 70mg Cholesterol; 607mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fat. Points: 6
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