Serve a salad and hearty bread with this casserole for a satisfying meal. The dish can be prepared family style in a casserole or baked in individual servings for party fare.
Ingredients
16 ounces unsalted tomato sauce
2 tablespoons Italian seasonings
1 large eggplant, partly peeled and sliced into 4 thick pieces
1 cup grated gruyère cheese (or sharp cheddar cheese)
4 portobello mushrooms, stems trimmed and gills removed
Directions
- Mix tomato sauce with Italian seasonings.
- Spread 2 or 3 tablespoons of tomato sauce in the bottom of a 9-by-13-inch casserole dish. Place eggplant slices in the bottom of the casserole.
- Spoon two tablespoons of sauce over each slice.
- Sprinkle half of the gruyère cheese on the eggplant slices.
- Cover eggplant slices with mushrooms, face up.
- Spread the remaining tomato sauce over the mushrooms.
- Sprinkle the remaining gruyère cheese over the mushrooms.
Cover loosely with foil and bake for 35 minutes at 350 degrees. Remove cover and leave in oven for 10 minutes. Serves four.
Nutrition Information per Serving
Calories 211
Dietary Fiber 7.2 g
Protein 12.7 g
Fat 9.6 g
Sodium 114 mg
Analysis of ingredients prepared by Laura Seeman, RD, CDE, Nutrition Supervisor, Sierra Nevada Memorial Hospital
Comments