Mushroom-Farro Melanzane
27g CARB
Serves 6
Hands On 35 min.
Total 50 min.
- 1 small eggplant, trimmed and cut crosswise into ½-inch-thick slices
- 3 Tbsp. olive oil
- 2 cups sliced fresh cremini mushrooms
- ¾ cup chopped shallots
- 4 cloves garlic, minced
- 1 8-oz. pkg. precooked farro
- 1½ cups tomato puree
- 2 cups thinly sliced, halved zucchini
- 1 cup cherry tomatoes, halved
- ¼ cup dry red wine or water
- 2 Tbsp. snipped fresh oregano
- 1½ cups shredded Italian-blend cheeses (6 oz.)
- 2 tsp. snipped fresh thyme
- ½ tsp. sea salt
- ¼ tsp. black pepper
- Snipped fresh oregano (optional)
1. Brush eggplant slices with 2 Tbsp. of the oil. In a 10-inch oven-going skillet brown eggplant slices, in batches, turning once. Transfer browned slices to a plate.
2. In the same skillet heat the remaining 1 Tbsp. oil over medium. Add mushrooms, shallots, and garlic. Cook 6 to 8 minutes or until mushrooms are tender and lightly browned, stirring occasionally. Stir in the next six ingredients (through oregano) and ¾ cup of the cheese until combined. Top evenly with eggplant slices, overlapping as needed. Sprinkle with thyme, salt, pepper, and the remaining cheese. Cover and cook about 7 minutes or until heated through and cheese is melted.
3. If desired, preheat broiler. Uncover skillet and broil 3 to 4 inches from heat about 1 minute or until cheese is golden and bubbly. If desired, garnish with oregano.
PER SERVING (1¾ cups each) cal 277, fat 14 g (5 g sat. fat), chol 20 mg, sodium 555 mg, carb 27 g (5 g fiber, 8 g sugars), pro 12 g
GLOBAL
Melanzane, the Italian word for eggplant, refers to a layered baked dish. It has been translated here into this faster skillet meal.
