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Italian Eggplant Bake Eggplant Bake

Jami Nolen, Nutrition Program Associate

January 13, 2013



Makes 4 servings



  • 1 peeled eggplant, cut into 1/4-inch-thick slices
  • Cooking spray
  • 1 cup chopped onion
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 2 garlic cloves, chopped
  • 1 (8-ounce) package mushrooms, sliced
  • 1/4 teaspoon black pepper, divided
  • 1 (8-ounce) can no-salt-added tomato sauce, divided
  • 2/3 cup shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese



  1. Preheat broiler.
  2. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
  3. Preheat oven to 375.
  4. Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 5 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 minutes or until liquid evaporates.
  5. Spread half of mushroom mixture in bottom of a 1½-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 Information

(Amount per serving)
Calories: 168
Calories from fat: 30%
Fat: 5.6 g
Saturated fat: 3.2 g
Monounsaturated fat: 1.5 g
Polyunsaturated fat: 0.5 g
Protein: 10.9 g
Carbohydrate: 21 g
Fiber: 6.1 g
Cholesterol: 16 mg
Iron: 2.1 mg
Sodium: 369 mg
Calcium: 236 mg


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Last update: Friday, March 22, 2013