| Total sodium per serving: 93 mg |
Servings: 4 |
Ingredients:
- 1 peeled eggplant, cut into 1/4 inch slices (about 1 1/4 pound)
- Cooking spray
- 1 cup chopped onion
- 1/2 teaspoon dried Italian seasoning
- 2 garlic cloves chopped
- 8 ounces sliced mushrooms
- 1/4 teaspoon black pepper
- 1 (8 ounce can) Hunt’s Brand no salt added tomato sauce divided* (*or use 1 cup
- Trader Joe’s no salt added Marinara sauce)
- 1/2 cup shredded Mozzarella cheese
Directions:
Preheat Broiler
Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
Preheat oven to 375 degrees.
Heat a large nonstick skillet coated with cooking spray (or use olive oil) over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
Spread half of mushroom mixture in bottom of a 1 1/2 quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper.
Top with 1/2 cup tomato sauce.
Spread remaining mushroom mixture over top of sauce and top with remaining eggplant slices and top with 1/8 teaspoon pepper.
Top with remaining 1/2 cup of tomato sauce.
Cover and bake at 375 degrees for 1 hour.
Sprinkle with shredded cheese and bake uncovered for 5 minutes or until cheese melts.
Let stand for 10 minutes before serving.
Recipe from my recipes.com website
(changes made to reduce salt, cheese and add Trader Joe’s no-salt added Marinara sauce)
This is a low sodium and Gluten Free dish
Approx 93 mg sodium using Hunts Brand No Salt added Sauce/Approx 100 mg sodium using Trader Joe’s NSA Marinara Sauce
