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Italian Eggplant Recipe
|Vegetable oil spray||1|
|Eggplant||1 1⁄2 Pound (1 Eggplant)|
|Olive oil||1 Tablespoon|
|Chopped onion||1 2⁄3 Cup (26.67 tbs)|
|Garlic||4 Clove (20 gm)|
|Fresh mushrooms||8 Ounce, sliced|
|Italian herb seasoning||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Part-skim mozzarella cheese||6 Ounce, sliced|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
Serving size: Complete recipe
Calories 1012 Calories from Fat 405
% Daily Value*
Total Fat 46 g71%
Saturated Fat 20 g99.9%
Trans Fat 0 g
Cholesterol 108.8 mg
Sodium 3187.1 mg132.8%
Total Carbohydrates 100 g33.2%
Dietary Fiber 34.2 g136.9%
Sugars 40.8 g
Protein 63 g126.1%
Vitamin A 20.2% Vitamin C 76.5%
Calcium 150.1% Iron 24.6%
*Based on a 2000 Calorie diet
Lightly spray an 8-x-8-inch pan and a 10-x-10-inch piece of aluminum foil with vegetable oil.
Peel eggplant and slice into 1/4-inch-thick rounds.
Place on cookie sheet and broil 2 to 3 minutes on each side.
Remove from oven and reduce temperature to 375° F.
Heat oil in a nonstick skillet over medium heat.
Add onion, garlic, mushrooms, salt and Italian seasoning.
Cover pan and cook 7 to 9 minutes.
Uncover and raise setting to high.
Evaporate pan juices.
Spread 1 cup of mushroom mixture over bottom of prepared pan.
Cover with half of eggplant slices.
Sprinkle with black pepper.
Top with 1/2 cup tomato sauce and 3 ounces cheese slices.
Cover with prepared foil and bake 1 hour.
Cool at least 25 minutes before cutting.