|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The eggplant and vegetables are roasted then layered in a baking dish with the sauce and melty mozzarella cheese. It's a delicious way to enjoy eggplant!
- 3 tablespoons olive oil
- 2 small eggplants (about 1 1/2 pounds, sliced in 1/4-inch thick rounds)
- Dash salt
- Dash pepper
- Optional: 1 red bell pepper (sliced)
- Optional: 4 ounces mushrooms (sliced)
- 2 to 3 tablespoons olive oil
- 1 jar (about 24 ounces) spaghetti sauce
- 2 cups part-skim mozzarella cheese
- 1/4 cup Parmesan cheese (shredded)
Gather the ingredients.
Preheat the oven to 400 F/200 C/Gas 6.
Line two baking sheets with foil. Brush foil with a little of the olive oil.
Arrange slices of eggplant over the bottom of one of the baking sheets; brush slices with olive oil and sprinkle lightly with salt and pepper. Arrange bell pepper and mushrooms on the other baking sheet.
Bake in the preheated oven for about 8 minutes. Turn the vegetables and bake for 7 to 8 minutes longer. Remove from oven and let cool slightly.
Grease a 3-quart baking dish. Arrange a layer of eggplant slices in the bottom of the baking dish. Top with a few slices of bell pepper, some mushrooms, and about 1/3 of the sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers two more times, then sprinkle with the Parmesan cheese.
Bake the casserole for 25 to 30 minutes, until vegetables are tender and cheese is melted.
Serve and enjoy!