Eggplant, Cheese and Tomato Bake 

Updated:Apr 25,2014
 

SCwH-Eggplant, Cheese and Tomato Bake 

Eggplant, Cheese and Tomato Bake

Description

Italian

8 servings

About $2.18 per serving


1 large eggplant, sliced (about 17-20 slices)
2 cups onion (or 1 medium onion), cut into large strips
2 cups zucchini (about 2 zucchini), cut into ½ inch pieces
Cooking spray
2 teaspoons extra virgin olive oil or canola oil
3 cups mushrooms, sliced
3 garlic cloves or 3 teaspoons garlic from jar, chopped
2 tablespoons water
¼ teaspoon black pepper
2 (14.5 oz.) cans no salt added diced tomatoes
1 (8 oz.) can no salt added tomato sauce
3 tablespoons fresh basil, chopped, or 1 tablespoon dried
¾ cup part skim, low-fat ricotta cheese
1 cup low moisture-part skim mozzarella, shredded
? cup “panko” breadcrumbs (Japanese breadcrumbs), or whole wheat breadcrumbs

  1. Preheat oven to 375° F.
  2. Arrange eggplant, onions and zucchini on a baking sheet, sprayed with cooking spray. Lightly spray top of vegetables with cooking spray as well. Cover with aluminum foil. Bake for 10 minutes covered and 10 minutes uncovered.
  3. In a small saucepan, heat extra virgin olive oil over medium heat, sauté mushrooms and garlic with water and pepper, until mushrooms begin to soften, about 6 minutes. Add diced tomatoes, tomato sauce and basil, reduce heat and simmer for 10 minutes.
  4. Spread ? tomato-mushroom mixture on bottom of a 9x13 baking dish coated with cooking spray. Then layer half of the eggplant, zucchini and onion. Layer all of ricotta, and sprinkle a layer of half the mozzarella. Repeat layers with another ? of tomato-mushroom mixture and the remaining eggplant, zucchini and onion. Add the remaining tomato mixture, evenly sprinkle the remaining mozzarella and top with breadcrumbs. Bake for 30-45 minutes or until most of the liquid has disappeared and cheese begins to brown. Let cool for 10 minutes before cutting and serving.


Cook Once, Eat Twice: For a quick second night meal, toss leftover vegetables with a low sodium pasta sauce and whole wheat pasta.
 

Per serving:
Calories161
Total Fat5.5 g
Saturated Fat2.5 g
Trans Fat0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat2.0 g
Cholesterol 13 mg
Sodium138 mg
Carbohydrates20 g
Dietary Fiber5 g
Total Sugars10 g
Protein 9 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.