Roasted Eggplant And Mushrooms Food

BAKED EGGPLANT WITH MUSHROOM-TOMATO SAUCE

Baked Eggplant With Mushroom-Tomato Sauce image

Make and share this Baked Eggplant With Mushroom-Tomato Sauce recipe from Food.com.

Provided by annh53182

Categories Low Cholesterol

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 eggplant, peeled and cut into 1/4-inch-thick slices (about 1 1/4 pounds)
cooking spray
1 teaspoon olive oil
1 cup onion, chopped
1 cup green pepper, chopped
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
8 ounces mushrooms, sliced
1/4 teaspoon black pepper, divided
1 (8 ounce) can no-salt-added tomato sauce, divided
2/3 cup part-skim mozzarella cheese, divided (shredded)
1/4 cup parmesan cheese (grated)

Steps:

Salt eggplant slices and place in colander on top of a plate. After 30 minutes, rinse eggplant thoroughly and pat down with paper towels.
Preheat broiler.
Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-4 minutes on each side or until lightly browned.
Preheat oven to 375°.
Heat olive oil in a large nonstick skillet over medium heat; add onion and next 6 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2-4 minutes or until liquid evaporates.
Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. 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.

Nutrition Facts : Calories 294.7, Fat 12.8, SaturatedFat 6.9, Cholesterol 39.6, Sodium 652.1, Carbohydrate 27.1, Fiber 8.8, Sugar 12.2, Protein 21.4

ROASTED EGGPLANT AND MUSHROOMS

Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories Side Dish Vegetables Squash Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

Ingredients

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

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