Be the first to eggplant is layered with mushroom marinara sauce and ricotta cheese, topped with mozzarella, and baked for a hearty casserole. You may substitute low-fat versions of the cheeses, if you wish.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 small eggplant, peeled and sliced
- 1/2 teaspoon salt
- 1/2 cup chopped green onion
- 1/2 cup sliced mushrooms
- 1 Tablespoon olive oil, divided use
- 2 cups marinara sauce
- 1 egg white, beaten with 1 Tablespoon water
- 1/2 cup all-purpose flour
- 1 cup ricotta cheese
- 1 cup (4 ounces) shredded mozzarella cheese
Preparation:
Place sliced eggplant in a colander and sprinkle with salt. Set aside to drain at least 10 minutes.
Preheat oven to 350 degrees F.
Saute green onions and mushrooms in1 teaspoon of the olive oil until mushrooms release their liquid and onions soften, stirring often, about 5 minutes. Add marinara sauce, bring to a boil, reduce heat, and simmer for 5 minutes.
Dip drained eggplant slices into egg and then into flour. Place a large, nonstick skillet over medium heat. When hot, add remaining olive oil. Brown coated eggplant slices on each side, turning only once. Drain on paper towels. Do this in batches.
Spread 1/2 cup of the mushroom marinara sauce in the bottom of a 13 x 9-inch casserole. Add a single layer of the eggplant, top with half of the ricotta cheese, and more sauce. Repeat layers, ending with sauce. Sprinkle top of the casserole with mozzarella cheese.
Bake eggplant mozzarella, uncovered, for 30 minutes. Let rest for 10 minutes before serving.
Yield: 8 to 10 servings
Preheat oven to 350 degrees F.
Saute green onions and mushrooms in1 teaspoon of the olive oil until mushrooms release their liquid and onions soften, stirring often, about 5 minutes. Add marinara sauce, bring to a boil, reduce heat, and simmer for 5 minutes.
Dip drained eggplant slices into egg and then into flour. Place a large, nonstick skillet over medium heat. When hot, add remaining olive oil. Brown coated eggplant slices on each side, turning only once. Drain on paper towels. Do this in batches.
Spread 1/2 cup of the mushroom marinara sauce in the bottom of a 13 x 9-inch casserole. Add a single layer of the eggplant, top with half of the ricotta cheese, and more sauce. Repeat layers, ending with sauce. Sprinkle top of the casserole with mozzarella cheese.
Bake eggplant mozzarella, uncovered, for 30 minutes. Let rest for 10 minutes before serving.
Yield: 8 to 10 servings
