Mushroom-Farro Melanzane

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  • Makes: 6 servings
  • Serving Size: 1 3/4 cups each
  • Makes: 11 cups
  • Prep: 35 mins
  • Cook: 17 mins

Mushroom-Farro Melanzane

Directions

  1. Brush eggplant slices with 2 tablespoons of the oil.
  2. In a large oven-going skillet brown eggplant slices, in batches, turning once. Transfer browned slices to a plate.
  3. In the same skillet heat remaining 1 tablespoon oil over medium heat. 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 3/4 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.
  4. 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.
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Nutrition Facts (Mushroom-Farro Melanzane)

  • Per serving:
  • 277 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 20 mg chol. ,
  • 555 mg sodium ,
  • 27 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 12 g pro.
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