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["Preheat oven to 425 degrees.", "Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet.", "Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.", "Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.", "Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.", "Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes.", "Stir mushrooms into ricotta mixture and set aside.", "Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.", "Spray a large loaf pan (about 9"" X 5"") with nonstick spray.", "Pour 1/4 cup tomatoes evenly into the bottom of the pan.", "Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes.", "Top with 1 eggplant slice.", "Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.", "Evenly top with mozzarella and grated topping.", "Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!", "Serving Size: 1/2 of lasagna.", "Calories: 238.", "Fat: 4g.", "Sodium: 845mg.", "Carbs: 31.5g.", "Fiber: 5g.", "Sugars: 10g.", "Protein: 17.5g.", "POINTS(R) value 4*."]
