Baked Eggplant With Mushroom And Tomato Sauce

Directions

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