Italian Eggplant Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds eggplant (about 2 small) |
1/4 cup canned no-salt-added chicken broth, undiluted |
3/4 cup sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped green onions |
1/4 cup chopped green pepper |
2 (8-ounce) cans no-salt-added tomato sauce |
1/4 cup no-salt-added tomato paste |
2 tablespoons chopped fresh parsley |
3/4 teaspoon minced fresh thyme |
3/4 teaspoon minced fresh oregano |
1/2 teaspoon pepper |
1/4 teaspoon hot sauce |
vegetable cooking spray |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Cut eggplant into 1/4-inch-thick slices. Arrange eggplant, in batches, in a vegetable steamer over boiling water. Cover and steam 8 to 10 minutes or until tender. Drain on paper towels, and set aside.
2. Heat chicken broth in a large saucepan over medium-high heat until hot. Add mushrooms, onion, celery, green onions, and green pepper. Saute until vegetables are tender. Remove from heat; add tomato sauce and next 6 ingredients, stirring well. Set aside.
3. Arrange half of eggplant slices in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Spoon half of tomato mixture over eggplant; sprinkle 1/4 cup mozzarella cheese over tomato mixture. Repeat procedure with remaining eggplant, tomato mixture, and mozzarella cheese. Top with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
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