Healthy Eggplant Parmesan with Mushrooms

14 steps

• Turn oven on to high broil.
• Peel eggplant and slice very thin. Cut horizontally so that the slices are circles.
• Lightly spray eggplant with vegetable oil cooking spray.
• Broil eggplant for about 4 minutes on each side or until browned but not burnt. Remove from oven and set aside. Turn broiler off!
• Add extra virgin olive oil to a large nonstick skillet and set burner to medium heat.
• Add onion, Italian seasoning, salt, black pepper, and mushrooms to pan and saute for 4-5 minutes or until onion and mushrooms are lightly browned.
• Mince garlic then add to pan and saute for another 1 minute.
• Spray vegetable oil cooking spray into a 1½ quart oven-safe baking dish. You can check the bottom of your baking dish to find the quart size.
• Preheat oven to 375F.
• Next, layer the baking dish in this order:
  + Half of the onion mixture and spread to cover the bottom of the baking dish.
  + Half of the eggplant slices.
  + Half of the tomato sauce.
  + Half of the shredded mozzarella cheese.
  + Remaining half of onion mixture.
  + Remaining half of eggplant slices.
  + Remaining half of tomato sauce.
• Cover baking dish and bake for 50 minutes. You can cover with aluminum foil if your baking dish does not have an oven-safe cover.
• Uncover and sprinkle with remaining mozzarella cheese along with Parmesan cheese.
• Bake uncovered for another 10 minutes so that cheese melts.
• Cool for 10-15 minutes then serve.

Tip:
Garnished with fresh basil leaves in recipe photo.