I made the Baked Eggplant with Tomato and Mushroom sauce discussed above after finding it in Recipe Finder. Can I just say....
It's "impastably" delicious! Like a very short lasagna without all those pesky noodles. I found it filling, but I'm a 5-6 small meal a day person so you might want salad and bread to go with it. Also, you could make it taller if you doubled the recipe and repeated the layers. From what I know of Atkins (which ain't much) I think this would be a low-carb option. And at 170 cal/serving it definitely fits in with the Jennys and WW's out there!
Here's the recipe:
* Exported from MasterCook *
Baked Eggplant with Mushroom-and-Tomato Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Tried it - great!
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds eggplant -- peeled and cut into 1/4-inch-thick slices
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 cloves garlic cloves -- chopped
8 ounces sliced mushrooms
1/4 teaspoon black pepper -- divided
8 ounces tomato sauce -- divided
3 ounces shredded part-skim mozzarella cheese -- (about 2/3 cup) divided
1 ounce grated fresh Parmesan cheese -- (about 1/4 cup)
Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
Preheat oven to 375°.
Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally.
Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.
"A delicious "impasta" lasagna. Easy to make with basic stuff on hand."
"Cooking Light, NOVEMBER 2000"
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Per Serving (excluding unknown items): 171 Calories; 6g Fat (31.5% calories from fat); 12g Protein; 19g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 728mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.
NOTES : Yummy! I made with mixed sliced shrooms and gruyere cheese instead of mozzarella.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Your actions speak so loudly I can hardly hear you - Henry David Thoreau