Olive oil spray
1 teaspoon of olive oil
2 cups fresh mushrooms, sliced
1 cup chopped onion
2 teaspoons garlic, minced
½ teaspoon sodium free Italian herb seasoning, crumbled
¼ teaspoon of pepper
1 can of tomato sauce (around 8 oz.)
1 cup of shredded fat-free or park-skim mozzarella cheese
¼ cup grated Parmesan cheese
Prep time: 90 min
Serving size: 6
Nutritional facts per serving
Calories: 118 | Fat: 3 g | Sat Fat: 5 g |Trans Fat: 0 g | Protein: 10 g | Cholesterol: 5 mg | Sodium: 372 mg |Dietary Fiber: 9 g | Sugars: 15 g
- Preheat broiler. Spray a baking pan, and use an aluminum foil with oil spray to cover.
- Peel eggplant and cut crosswise into slices.
- Put on baking sheet and broil for 2 ½ minutes on each side.
- Remove from broiler and set oven to 375 degrees F.
- Heat oil in a large nonstick skillet over medium heat, enough to coat bottom. Add mushrooms, onions, garlic, herb seasoning, and salt. Cook, covered, for 7 to 9 minutes, stirring occasionally.
- Increase heat to high and cook, uncovered, for 2 to 3 minutes, or until pan juices have evaporated, stirring frequently.
- Spread 1-cup mushroom mixture in baking pan. Cover with half of eggplant slices. Sprinkle with pepper. Top with ½ cup tomato sauce and half the mozzarella. Repeat layers except cheese. Cover with prepared foil.
- Bake for 1 hour. Top with remaining mozzarella and all the Parmesan. Bake for 5 to 8 minutes, or until cheese is melted. Cool for at least 10 minutes before cutting and serving.
- And voila! Now eat and enjoy!
Did you know?
Eggplants supply essential nutrients such as iron, calcium and many other nutrients, which improve blood circulation to nourish the brain. Another reason why this vegetable is so great to have in your diet is because of the high soluble fiber and low carbohydrates content which help in controlling and managing diabetes.