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Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes or until onion is tender. Add garlic; cook 1 minute. Add 1 cup water, quinoa, tomato paste, salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes. Remove from heat; stir in basil.
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Preheat broiler to high.
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Place half of eggplant slices on a foil-lined baking sheet coated with cooking spray; lightly coat both sides of eggplant slices with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
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Reduce oven temperature to 350u00b0.
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Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; cook 8 minutes. Add wine and soy sauce; simmer 4 minutes. Remove from heat; stir in dill.
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Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth.
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Spread half of the tomato sauce in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Spread mushroom mixture over eggplant; sprinkle with Parmesan cheese. Spoon remaining tomato sauce over cheese; top with remaining eggplant slices. Spoon yogurt mixture evenly over eggplant. Bake at 350u00b0 for 45 minutes or until topping is lightly browned.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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