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1
Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 min on each side or possibly till lightly browned.
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2
Heat a large nonstick skillet coated with cooking spray [I used extra virgin olive oil spray] over medium heat; add in onions and garlic.
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3
Saute/fry for a few min and then add in mushrooms.
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4
Saute/fry for a few min more till vegetables are tender.
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5
Stir in Italian seasoning.
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6
Spread half of mushroom mix in bottom of 1 1/2 qt round baking dish coated with cooking spray.
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7
Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper.
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8
Top with 1/2 c. tomato sauce and 1/3 c. mozzarella.
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9
Repeat layers except for cheese.
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10
Cover and bake at 375F for 1 hour.
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11
Top with rest of mozzarella and Parmesan cheeses; bake uncovered 5 min or possibly till cheese melts.
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12
Let stand 10 min.
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13
NOTES : This was wonderful!
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14
I used about 1/2 tsp oregano and 1 tsp basil instead of the Italian seasoning.
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15
Original recipe called for 2/3 c. mozzarella cheese and 1/4 tsp salt.
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16
I usually use either Sargento Lite or possibly Kraft 2% lowfat milk cheese, or possibly sometimes a mix of either of these with a fatfree cheese.
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17
I made this last week and it was delicious.
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18
I served it with rice, but pasta or possibly couscous would work well, also.
