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Eggplant, Cheese & Tomato Bake

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Eggplant, Cheese & Tomato Bake

Two popular summer vegetables are featured in this no-noodle Italian-style layered lasagna. Enjoy this vegetarian dish with a dark, leafy salad and crunchy, whole-wheat bread.

Ingredients

Servings  8  

  • Cooking spray
  • 1 large eggplant, sliced (about 16 to 20 slices)
  • 2 medium zucchini, diced
  • 1 medium onion, diced
  • 2 teaspoons olive oil
  • 3 cups sliced button mushrooms
  • 2 tablespoons water
  • 3 medium garlic cloves (minced) OR
  • 1 1/2 teaspoons jarred minced garlic
  • 1/4 teaspoon pepper
  • 1 28-ounce can no-salt-added tomato sauce
  • 1 8-ounce can no-salt-added tomato sauce
  • 3 tablespoons chopped fresh basil OR
  • 1 tablespoon dried basil, crumbled
  • 3/4 cup fat-free ricotta cheese
  • 1 cup shredded low-fat mozzarella cheese
  • 1 cup plain or whole-wheat bread crumbs OR
  • 1 cup plain or whole-wheat panko (Japanese bread crumbs)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F. Lightly spray a large baking sheet and a 13 x 9 x 2-inch baking dish with cooking spray.
  2. Arrange the eggplant, zucchini, and onion in a single layer on the baking sheet. Lightly spray with cooking spray. Cover with aluminum foil. Bake, covered, for 10 minutes. Remove the foil. Bake for 10 minutes.
  3. In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms, water, garlic, and pepper for 6 minutes. Stir in the tomatoes, tomato sauce, and basil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  4. In the baking dish, layer half the tomato-mushroom mixture; half the eggplant, zucchini, and onion; all the ricotta; half the mozzarella; the remaining tomato-mushroom mixture; and the remaining eggplant, zucchini, and onion. Sprinkle the remaining mozzarella over all. Top with the bread crumbs.
  5. Bake for 30 to 45 minutes. Let cool for 10 minutes.

Nutrition Facts

Eggplant, Cheese & Tomato Bake
CaloriesCalories
161 Per Serving
ProteinProtein
9g Per Serving
FiberFiber
5g Per Serving
Cost Per ServingCost Per Serving
$2.18

Nutrition Facts

Calories 161
Total Fat 5.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 13 mg
Sodium 138 mg
Total Carbohydrate 20 g
Dietary Fiber 5 g
Sugars 10 g
Protein 9 g
Copyright © 2018 American Heart Association, Healthy For Good™
Two popular summer vegetables are featured in this no-noodle Italian-style layered lasagna. Enjoy this vegetarian dish with a dark, leafy salad and crunchy, whole-wheat bread.

Nutrition Facts

Eggplant, Cheese & Tomato Bake
CaloriesCalories
161 Per Serving
ProteinProtein
9g Per Serving
FiberFiber
5g Per Serving
Cost Per ServingCost Per Serving
$2.18
×
Calories 161
Total Fat 5.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 13 mg
Sodium 138 mg
Total Carbohydrate 20 g
Dietary Fiber 5 g
Sugars 10 g
Protein 9 g

Ingredients

Servings  8  

  • Cooking spray
  • 1 large eggplant, sliced (about 16 to 20 slices)
  • 2 medium zucchini, diced
  • 1 medium onion, diced
  • 2 teaspoons olive oil
  • 3 cups sliced button mushrooms
  • 2 tablespoons water
  • 3 medium garlic cloves (minced) OR
  • 1 1/2 teaspoons jarred minced garlic
  • 1/4 teaspoon pepper
  • 1 28-ounce can no-salt-added tomato sauce
  • 1 8-ounce can no-salt-added tomato sauce
  • 3 tablespoons chopped fresh basil OR
  • 1 tablespoon dried basil, crumbled
  • 3/4 cup fat-free ricotta cheese
  • 1 cup shredded low-fat mozzarella cheese
  • 1 cup plain or whole-wheat bread crumbs OR
  • 1 cup plain or whole-wheat panko (Japanese bread crumbs)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F. Lightly spray a large baking sheet and a 13 x 9 x 2-inch baking dish with cooking spray.
  2. Arrange the eggplant, zucchini, and onion in a single layer on the baking sheet. Lightly spray with cooking spray. Cover with aluminum foil. Bake, covered, for 10 minutes. Remove the foil. Bake for 10 minutes.
  3. In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms, water, garlic, and pepper for 6 minutes. Stir in the tomatoes, tomato sauce, and basil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  4. In the baking dish, layer half the tomato-mushroom mixture; half the eggplant, zucchini, and onion; all the ricotta; half the mozzarella; the remaining tomato-mushroom mixture; and the remaining eggplant, zucchini, and onion. Sprinkle the remaining mozzarella over all. Top with the bread crumbs.
  5. Bake for 30 to 45 minutes. Let cool for 10 minutes.
Copyright © 2018 American Heart Association, Healthy For Good™

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