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Mediterranean Eggplant Casserole

	Eggplant Parmesan is traditionally made by breading eggplant and frying it in a great deal of oil. By microwaving the eggplant before assembling the casserole, we've slimmed down the fat and calories considerably. Yet this dish is every bit as tasty as the classic.
Ingredients Serves: Prep: 27min Cook: 43min Total: 1hr 20min NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed. •2 eggplants, peeled •1/2 cup water •4 ounces mushrooms, sliced •1 onion, thinly sliced •1 clove garlic, minced •3 tablespoons minced fresh basil •1/2 teaspoon ground black pepper •2 1/2 cups tomato sauce •1 1/2 cups shredded part-skim mozzarella cheese •1/2 cup grated Parmesan cheese Alternate Serve the eggplant over cooked pasta. Or add a layer of lasagna noodles or other cooked pasta to the casserole itself. For a spicy dish, add minced hot chile peppers or red pepper flakes.	Directions 1.Cut the eggplants crosswise into 3/8"-thick slices. Layer the slices in an 11" x 7" glass baking dish. Sprinkle with 1/4 cup of the water. Cover loosely with wax paper and microwave on high power for 7 minutes. Redistribute the pieces, moving the soft ones to the center of the dish. Cover with wax paper and microwave on high power for 8 minutes longer, or until all the slices are softened. 2.Drain the eggplants. Transfer to a platter lined with several layers of paper towels. Cover with more towels and press out the excess liquid. Set aside. 3.In a 2-quart casserole, combine the mushrooms, onion, and garlic. Add the remaining 1/4 cup water. Cover with a lid and microwave on high power for 4 minutes. Stir well, cover, and microwave on high power for 4 minutes longer, or until softened. Drain well and stir in the basil and pepper. 4.Preheat the oven to 350°F. Coat the 11" x 7" baking dish with cooking spray. 5.Spread 1 cup of the tomato sauce on the bottom of the baking dish. Top with half of the eggplant slices and all of the onion mixture. Add 1 cup of the remaining tomato sauce, 3/4 cup of the mozzarella, and 1/4 cup of the Parmesan. Top with the remaining eggplant, the remaining 1/2 cup tomato sauce, the remaining 3/4 cup mozzarella, and the remaining 1/4 cup Parmesan. 6.Bake for 20 minutes, or until bubbly. Let the casserole stand for 10 minutes before serving.
Nutritional Facts per serving CALORIES 195.4 CAL FAT 8.2 G SATURATED FAT 4.3 G SODIUM 792.2 MG CARBOHYDRATES 19.9 G TOTAL SUGARS 9.7 G DIETARY FIBER 8.2 G PROTEIN 14 G