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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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You save a lot of calories when you bake the eggplant patties instead of frying in boil. I like to add some strips of sweet red pepper while sauteing the mushrooms for a pop of color.Mary Bannister, Albion, New York Ingredients:
1/2 cup fat-free milk |
1 cup dry bread crumbs |
2 teaspoons italian seasoning, divided |
1 large eggplant, peeled and cut into 1/2-inch slices |
1/2 pound sliced fresh mushrooms |
1 cup chopped sweet onion |
2 teaspoons olive oil |
2 garlic cloves, minced |
8 fresh basil leaves, thinly sliced |
1 jar (24 ounces) marinara sauce |
1/4 cup dry red wine or vegetable broth |
3/4 cup shredded part-skim mozzarella cheese |
3/4 cup part-skim ricotta cheese |
1/4 cup shredded parmesan cheese |
Directions:
1. Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 350° for 30-40 minutes or until tender.
2. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning.
3. Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese.
4. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Let stand for 10 minutes before cutting. Yield: 4 servings.
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