Baked Eggplant with Mushrooms and Tomato Sauce


Grill Master
Staff member
Gold Site Supporter
Very easy, lower cal eggplant parm. I did use whole milk fresh mozzarella (per ATK's suggestion). This was good!

Served with Steak Pizzaiola and brown rice.


Baked Eggplant with Mushrooms and Tomato Sauce


1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)

  • Cooking spray
  • 1 cup chopped onion
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon salt
  • 2 garlic cloves, chopped
  • 1 (8-ounce) package presliced mushrooms
  • ¼ teaspoon black pepper, divided
  • 1 (8-ounce) can no-salt-added tomato sauce, divided
  • ⅔ cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
  • ¼ cup (1 ounce) grated fresh Parmesan cheese

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 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.

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.

Broiled eggplant.JPG

Eggplant and mushrooms parm.JPG

Steak pizzaiola and eggplant plated.JPG