Baked Eggplant with Mushrooms

This is a delicious variation of eggplant parmesan that’s quite light and simple to prepare. You can pair it with any protein or enjoy it on its own.

Approximate Nutritional Content: 1 serving, recipe makes 4 servings

• Calories: 168 kcal.

• Grams of fat: 5.6 gr. equals 1 fat serving

• Grams of carbohydrate: 21 gr. equals 1 carbohydrate/vegetable serving

• Grams of protein: 10.9 gr equals 1 protein serving

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the portion size.

Ingredients:

• 1 large eggplant, peeled and cut into thin slices

• cooking spray oil

• 1 cup finely chopped onion

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon salt

• 2 garlic cloves, finely chopped

• 220 gr. fresh mushrooms, sliced

• 1/4 teaspoon black pepper

• 1 can natural tomato paste

• 2/3 cup shredded mozzarella cheese

• 1/4 cup shredded parmesan cheese

Preparation:

• Preheat the broiler.

• Place the eggplant slices on a baking sheet with cooking spray. Place in the oven and broil for 3 minutes or until they turn golden brown.

• Preheat the oven to 350 degrees.

• Spray cooking oil in a skillet and heat over medium heat. Add the onion, Italian seasoning, garlic, and salt. Cover and cook for 7 minutes or until the onion becomes translucent, stirring occasionally. Increase heat to medium-high, uncover and cook for 2 minutes or until the liquid evaporates.

• In a baking dish coated with cooking spray, place half of the mushroom mixture, then cover with half of the eggplant slices, sprinkle with 1/8 teaspoon black pepper, 1/2 cup tomato sauce, and 1/3 cup mozzarella cheese. Repeat the procedure with the remaining ingredients.

• Cover the dish and bake for one hour. Remove and sprinkle with parmesan cheese, return to the oven uncovered and bake for 5 more minutes. Then let rest for 10 minutes.

Enjoy!