Broiled Eggplant With Cheese and Tomato Sauce

Ingredients

Sauce:

• 1 large eggplant, about 1 1/4 pounds
• 4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 large onion, chopped
• 4 ounces mushrooms, thinly sliced
• 2 tablespoons chopped parsley
• ½ teaspoon dried oregano
• 1 teaspoon dried basil
• 1 28-ounce can tomato puree
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    373 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 12 grams dietary fiber; 22 grams sugars; 17 grams protein; 38 milligrams cholesterol; 327 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Wash eggplant and slice off both ends. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.
2. Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.
3. Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.
4. To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.

• If eggplant is not at room temperature it will take longer to heat through. Reduce heat to 400 and bake longer, 25 to 30 minutes.

45 minutes, plus freeze time