Eggplant, Cheese, and Tomato Bake


  • 1 large, sliced Eggplant
  • 1 medium, thinly-sliced Onion, (about 2 coups)
  • 2 Zucchini (about 2 cups), sliced
  • non-stick Cooking Spray
  • 2 tsp extra-virgin Olive Oil
  • 3 cups Mushrooms, sliced
  • 3 cloves Garlic, minced
  • 2 TBSP Water
  • 1/4 tsp Black Pepper
  • 29 ounce can diced Tomatoes
  • 8 ounce can Tomato Sauce
  • 3 TBSP fresh, chopped Basil (may substitute 1-1/2 TBSP dried Basil)
  • 1 TBSP dried Basil
  • 3/4 cup Ricotta Cheese
  • 1 cup Mozzarella Cheese, divided
  • 1 cup whole-wheat Bread Crumbs
  • 1 cup Panko (Japanese Bread Crumbs)


  1. Preheat oven to 375°.
  2. Arrange eggplant slices, onion slices, and zucchini slices on a baking sheet that has been sprayed with non-stick cooking spray.  Lightly spray the top of vegetables with cooking spray, as well.  Cover with aluminum foil.  Bake covered for 10 minutes and another 10 minutes un-covered.
  3. In a small saucepan, heat extra-virgin olive oil over medium heat.  Sauté mushrooms and garlic with water and pepper until mushrooms begin to soften, 5-6 minutes.  Add diced tomatoes, tomato sauce, and basil.  Reduce heat and simmer for 10 minutes.
  4. Spread half tomato/mushroom mixture on the bottom of a 9X13 baking dish coated with non-stick cooking spray.  Then layer half of the eggplant, zucchini and onion.  Layer all of the ricotta and sprinkle a layer of half of the mozzarella.
  5. Repeat the layers with half of the remaining tomato/mushroom mixture and the remaining eggplant, zucchini, and onion.  Add the remaining tomato mixture.  Evenly sprinkle the remaining mozzarella and then top with breadcrumbs.
  6. Bake for 30-45 minutes or until most of the liquid has disappeared and the cheese begins to brown.  Let cool for 10 minutes before cutting into serving-size pieces and serving.