Recipe Inspired From:
Taste of Home Cookbook, pg 383
1 medium eggplant, peeled
2 teaspoons salt
1 1/2 cup dry bread crumbs
5 teaspoons garlic salt
1 teaspoon pepper
3 tablespoons olive oil, divided
1 large green pepper, chopped
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
2 cans (14 1/2oz each) stewed tomatoes
1 package (6 ounces) sliced part-skim mozzarella cheese
Cut eggplant into 1/4-in-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse with cold water and pat dry with paper towels.
In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant slices into eggs, then coat with crumb mixture.
In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in x9-in x2-in baking dish.
In the same skillet, saute the green peppers, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.
Bake, covered, at 350 degrees for 25 minutes. Uncover, place cheese slices over the top. Bake 25-30 minutes longer or until cheese is melted.
Notes & Tips:
The original recipe called for about half less breading, it barely even covered half of the eggplant slices. I thought this was awesome! Mat and I have been doing one meatless meal a week for a while now. I really enjoy the challenge of finding hearty meatless meals that aren't totally carb. loaded. This one was a success!
1 serving (1 piece) equals 318 calories, 16 g fat (6 g saturated fat), 128 mg cholesterol, 1,609 mg sodium, 32 g carbohydrate, 5 g fiber, 14 g protein.