Healthy Eggplant Parmesan with Mushrooms

Healthy Eggplant Parmesan with Mushrooms

  • 15 min Prep
  • 1h   25m Cooking
  • 4 servings Total
  • 1,127g Weight
233 cals/

12 ingredients

1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant raw
6 sprays, about 1/3 second each spray Vegetable cooking spray oil
1 tablespoon Olive or extra virgin olive oil
1 cup, chopped Onions raw
1/2 tsp Italian seasoning dried
1/4 tsp Salt
1/4 tsp Pepper black
3 cup, pieces or slices Mushrooms white raw
2 clove Garlic raw
15 oz Tomato sauce canned no salt added
1 cup, shredded Mozzarella cheese part skim low moisture
1/4 cup Parmesan cheese grated

14 steps

  • Turn oven on to high broil.
  • Peel eggplant and slice very thin. Cut horizontally so that the slices are circles.
  • Lightly spray eggplant with vegetable oil cooking spray.
  • Broil eggplant for about 4 minutes on each side or until browned but not burnt. Remove from oven and set aside. Turn broiler off!
  • Add extra virgin olive oil to a large nonstick skillet and set burner to medium heat.
  • Add onion, Italian seasoning, salt, black pepper, and mushrooms to pan and saute for 4-5 minutes or until onion and mushrooms are lightly browned.
  • Mince garlic then add to pan and saute for another 1 minute.
  • Spray vegetable oil cooking spray into a 1½ quart oven-safe baking dish. You can check the bottom of your baking dish to find the quart size.
  • Preheat oven to 375F.
  • Next, layer the baking dish in this order:
    + Half of the onion mixture and spread to cover the bottom of the baking dish.
    + Half of the eggplant slices.
    + Half of the tomato sauce.
    + Half of the shredded mozzarella cheese.
    + Remaining half of onion mixture.
    + Remaining half of eggplant slices.
    + Remaining half of tomato sauce.
  • Cover baking dish and bake for 50 minutes. You can cover with aluminum foil if your baking dish does not have an oven-safe cover.
  • Uncover and sprinkle with remaining mozzarella cheese along with Parmesan cheese.
  • Bake uncovered for another 10 minutes so that cheese melts.
  • Cool for 10-15 minutes then serve.

Garnished with fresh basil leaves in recipe photo.