Hearty Baked Eggplant with Savory Mushroom-Tomato Layered Sauce
Indulge in a delightful medley of flavors with our Hearty Baked Eggplant with Savory Mushroom-Tomato Layered Sauce. This dish features tender slices of broiled eggplant paired with a rich mushroom and tomato sauce, flavored with aromatic herbs and spices. It is then layered with creamy mozzarella and sharp Parmesan, providing a balanced meal that is both comforting and nutritious. Perfect for any occasion, from weekday dinners to elegant gatherings, this recipe is a satisfying choice that caters to those seeking a lower-cholesterol diet.
4
Servings
215
Calories
14
Ingredients
Ingredients
eggplant
1 (peeled and cut into 1/4-inch-thick slices (about 1 1/4 pounds))
cooking spray
as needed (for coating baking sheet and baking dish)
olive oil
1 teaspoon
onion
1 cup (chopped)
green pepper
1 cup (chopped)
dried chili pepper flakes
1/2 teaspoon
dried Italian seasoning
1/2 teaspoon
salt
1/4 teaspoon
garlic cloves
2 (chopped)
mushrooms
8 ounces (sliced)
black pepper
1/4 teaspoon (divided)
no-salt-added tomato sauce
1 (8 ounce) can (divided)
part-skim mozzarella cheese
2/3 cup (divided (shredded))
parmesan cheese
1/4 cup (grated)
Instructions
1
Begin by salting the eggplant slices and placing them in a colander over a plate to drain excess moisture. Allow them to sit for 30 minutes, then rinse them thoroughly and pat dry with paper towels to remove any excess salt.
2
Preheat your broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray, ensuring they are in a single layer. Broil the eggplant slices for 3-4 minutes on each side until they are lightly browned, then set aside.
3
Adjust the oven temperature to preheat to 375°F (190°C).
4
In a large nonstick skillet, heat olive oil over medium heat. Add the chopped onion, green pepper, chili flakes, Italian seasoning, salt, chopped garlic, and sliced mushrooms. Stir well, cover, and cook for approximately 7 minutes until the vegetables become tender, stirring occasionally.
5
Once the vegetables are tender, increase the heat to medium-high, uncover the skillet, and cook for an additional 2-4 minutes until most of the liquid has evaporated.
6
Prepare a 1 1/2-quart round baking dish by coating it with cooking spray. Spread half of the mushroom mixture evenly across the bottom of the dish. Arrange half of the broiled eggplant slices over the mushroom mixture and sprinkle with 1/8 teaspoon of black pepper.
7
Pour 1/2 cup of the tomato sauce over the eggplant layer, then top with 1/3 cup of shredded mozzarella cheese.
8
Repeat the layering process: spread the remaining mushroom mixture, arrange the remaining eggplant slices, sprinkle with 1/8 teaspoon of black pepper, and top with the rest of the tomato sauce.
9
Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 1 hour.
10
After 1 hour, uncover the dish and sprinkle with the remaining 1/3 cup of mozzarella cheese and the grated Parmesan cheese.
11
Return the dish to the oven, uncovered, and bake for an additional 5 minutes or until the cheese has melted and is bubbly.
12
Allow the dish to cool and set for about 10 minutes before serving to enjoy the full array of flavors. Serve hot.
Nutrition Information
13.75g
Protein
380mg
Sodium
25mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Baked Eggplant with Savory Mushroom-Tomato Layered Sauce?
It is a nutritious dish featuring tender broiled eggplant, a rich mushroom and tomato sauce, and layers of mozzarella and Parmesan cheese.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish that uses eggplant, mushrooms, and cheese as its primary components.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How many calories are in one serving?
Each serving of this baked eggplant dish contains approximately 215 calories.
Is this a low-cholesterol recipe?
Yes, it is noted as a satisfying choice for those seeking a lower-cholesterol diet, with 25mg of cholesterol per serving.
How should I prepare the eggplant before cooking?
Peel the eggplant and cut it into 1/4-inch-thick slices, then salt them and let them drain for 30 minutes to remove excess moisture.
Do I need to rinse the eggplant after salting it?
Yes, after letting the eggplant sit for 30 minutes, rinse the slices thoroughly and pat them dry with paper towels.
What is the preheat temperature for the broiler?
The broiler should be preheated to its standard setting to brown the eggplant slices.
How long do I broil the eggplant slices?
Broil the slices for 3 to 4 minutes on each side until they are lightly browned.
What temperature should the oven be for the baking phase?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What vegetables are included in the savory sauce?
The sauce includes chopped onion, green pepper, garlic, and 8 ounces of sliced mushrooms.
How long do I cook the vegetables in the skillet?
Cook the covered vegetables for about 7 minutes until tender, then uncover and cook for another 2 to 4 minutes to evaporate liquid.
What spices are used to flavor the mushroom mixture?
The mixture is seasoned with dried chili pepper flakes, dried Italian seasoning, salt, and chopped garlic.
What size baking dish is needed?
You will need a 1 1/2-quart round baking dish coated with cooking spray.
How do I start the layering process?
Begin by spreading half of the mushroom mixture on the bottom, followed by half of the eggplant slices and a sprinkle of black pepper.
How much tomato sauce is used in the first layer?
Pour 1/2 cup of the no-salt-added tomato sauce over the first layer of eggplant.
How much mozzarella cheese is used in total?
The recipe uses 2/3 cup of shredded part-skim mozzarella cheese, divided into different stages of layering and topping.
What is the total baking time for this dish?
The dish is baked covered for 1 hour, then uncovered for an additional 5 minutes after adding cheese.
Should the baking dish be covered during the main cooking time?
Yes, cover the baking dish with aluminum foil or a lid for the first hour of baking.
When is the Parmesan cheese added?
The grated Parmesan cheese is added after the initial hour of baking, along with the remaining mozzarella.
How much protein does this recipe provide?
Each serving provides 13.75g of protein.
What is the sodium content of this dish?
This recipe contains 380mg of sodium per serving.
How long should the dish rest before serving?
Allow the dish to cool and set for about 10 minutes to ensure the flavors are fully developed.
What kind of tomato sauce is recommended?
The recipe calls for one 8-ounce can of no-salt-added tomato sauce.
Can I use any type of oil for sautéing?
The recipe specifically recommends using 1 teaspoon of olive oil.
Is the eggplant peeled or unpeeled?
According to the ingredient list, the eggplant should be peeled before slicing.
How many garlic cloves are needed?
You will need 2 chopped garlic cloves for the savory sauce.
What makes this dish Mediterranean?
Its use of eggplant, olive oil, garlic, Italian seasoning, and Parmesan aligns it with Mediterranean flavor profiles.
What provides the heat in the sauce?
Dried chili pepper flakes are used to add a subtle savory heat to the mushroom-tomato mixture.
How thick should the eggplant slices be?
The slices should be approximately 1/4-inch thick to ensure even cooking and layering.