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Baked Eggplant with Mushroom-and-Tomato Sauce

MyRecipes
  • minutes
  • Serves 4

INGREDIENTS

1

Eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)

2

Garlic cloves

1 cup

Onion

1 8 ounce package

Presliced mushrooms

1 8 ounce can

Tomato sauce, no-salt-added

1/4 tsp

Black pepper

1/2 tsp

Italian seasoning, dried

1/4 tsp

Salt

1

Cooking spray

2/3 cup

Mozzarella cheese, part-skim

1/4 cup

Parmesan cheese, grated fresh