Mediterranean Baked Eggplant

By Joyce Bunderson Published: July 20, 2010

I was raised eating food with family members whose ancestors were of northern European descent; I don’t know if eggplant was very …

Ingredients

• 1 large eggplant unpeeled, cut into ½ inch circles, very lightly sprinkled with salt
• 1/2 cup greek yogurt zero fat
• 1/3 cup bread crumbs Italian
• 1 1/2 cups onion chopped
• 1 1/2 cups red pepper chopped
• 1 1/2 cups portobello mushrooms chopped
• 1 1/2 cups zucchini chopped
• 2 tablespoons extra virgin olive oil as ingredient
• 2 teaspoons Italian herbs dried
• 1 teaspoon garlic minced
• 29 ounces tomatoes canned Italian diced
• 2 teaspoons extra virgin olive oil for dish
• 1/2 pounds Mozzarella cheese sliced fresh
• 1/3 cup Parmesan cheese
• vegetable spray

Instructions

1. Preheat the oven to 425 degrees F.
   
2. Choose a nice shiny eggplant.
   
3. Slice eggplant into 1/2 inch circles and sprinkle lightly with salt.
   
4. Dip the eggplant circles into to the Greek yogurt, sprinkle with crumbs and place on a vegetable sprayed baking sheet.
   
5. Put into the oven and bake for 20 minutes; then turn over with a large spatula. Return to the oven and bake for 15 – 20 more minutes.
   
6. While the eggplant slices are baking, Chop the onions, red peppers, mushrooms and zucchini.
   
7. Put the olive oil in the skillet.
   
8. Put the vegetables in the skillet with oil, and herbs; sauté until the vegetables are tender; then and add the garlic and tomatoes.
   
9. Saute the vegetables and herbs until tender.
   
10. Then and add the garlic and tomatoes.
    
11. Slice the fresh mozzarella cheese.
    
12. Baste the bottom of a 9” X 13” casserole dish with the 2 teaspoons oil.
    
13. Remove the tomato/vegetable sauce from the stove top.
    
14. Remove the browned eggplant from the oven.
    
15. Arrange the eggplant in a single layer in the baking dish, cut circles in half, if necessary.
    
16. Arrange the baked eggplant slices in the casserole dish; top each piece of eggplant with some of the mozzarella cheese.
    
17. Cover eggplant and mozzarella with tomato/vegetable sauce.
    
18. Put all the hot tomato sauce on casserole.
    
19. Sprinkle with Parmesan cheese.
    
20. Bake until the Parmesan is lightly browned and mozzerella is melted - about 12 minutes.
    
21. Serve your healthy, wonderful-tasting dinner. Enjoy!