Instructions: Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned. Heat a large nonstick skillet coated with cooking spray [I used olive oil spray] over medium heat; add onions and garlic. Saute for a few minutes and then add mushrooms. Saute for a few minutes more until vegetables are tender. Stir in Italian seasoning.

Spread half of mushroom mixture in bottom of 1 1/2 quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper. Top with 1/2 cup tomato sauce and 1/3 cup 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 minutes or until cheese melts. Let stand 10 minutes.

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 cup mozzarella cheese and 1/4 tsp salt. I usually use either Sargento Lite or Kraft 2% milk cheese, or sometimes a mixture of either of these with a fatfree cheese.

I made this last week and it was delicious. I served it with rice, but pasta or couscous would work well, also.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.