Hadassah

Eggplant, Cheese and Tomato Bake

Ingredients
Makes 8 Servings

  • 1 large sliced eggplant (about 17-20 slices)
  • 1 medium thinly sliced onion (about 2 cups), cut into bite-size pieces
  • 2 zucchini (about 2 cups), cut into bite-size pieces
  • non-stick Cooking spray
  • 2 tsp. extra virgin olive oil or canola oil
  • 3 cups mushrooms (sliced)
  • 3 clove minced garlic or 3 tsp. fresh, minced garlic
  • 2 Tbsp. water
  • 1/4 tsp. black pepper
  • 29 oz. canned, no salt added, diced tomatoes
  • 8 oz. canned, no salt added tomato sauce
  • 3 Tbsp. fresh, chopped basil or 1 Tbsp. dried basil
  • 3/4 cup part-skim, low-fat ricotta cheese
  • 1 cup low-moisture, part-skim mozzarella cheese (shredded)
  • 1 cup whole-wheat bread crumbs or 1 cup panko (Japanese breadcrumbs)

Nutrients

Calories: 161
Total Fat: 5.5 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol: 13 mg
Sodium: 138 mg
Total Carbohydrates: 20 g
Dietary Fiber: 5 g
Sugars: 10 g
Protein: 9 g

Recipe

  • Preheat oven to 375° F
  • Arrange eggplant, onions and zucchini on a baking sheet, sprayed with cooking spray. Lightly spray top of vegetables with cooking spray as well. Cover with aluminum foil. Bake for 10 minutes covered and 10 minutes uncovered.
  • In a small saucepan, heat extra virgin olive oil over medium heat, sauté mushrooms and garlic with water and pepper, until mushrooms begin to soften, about 6 minutes. Add diced tomatoes, tomato sauce and basil, reduce heat and simmer for 10 minutes.
  • Spread 1/2 tomato-mushroom mixture on bottom of a 9x13 baking dish coated with cooking spray. Then layer half of the eggplant, zucchini and onion. Layer all of ricotta, and sprinkle a layer of half the mozzarella. Repeat layers with another 1/2 of tomato-mushroom mixture and the remaining eggplant, zucchini and onion. Add the remaining tomato mixture, evenly sprinkle the remaining mozzarella and top with breadcrumbs. Bake for 30-45 minutes or until most of the liquid has disappeared and cheese begins to brown. Let cool for 10 minutes before cutting and serving.

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Copyright © 2018 American Heart Association

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