Italian Eggplant Parmesan

• 1 small eggplant, cut in 1/2-inch slices (unpeeled)
• 8 oz. tomato sauce
• 1 large onion, diced
• 1 bell pepper, seeded and diced
• 1 lb. fresh mushrooms, sliced
• 2 cloves garlic, crushed
• 2 tsp. fresh basil
• 2 tsp. fresh oregano
• 3 oz. shredded Mozzarella
• 2 Tbsp. grated Parmesan cheese (fresh)
• olive oil cooking spray

1. Spray eggplant slices lightly with olive oil cooking spray and place on nonstick baking sheet.
2. Bake 10 to 15 minutes at 400u0b0. Combine sauce, onion, pepper, mushrooms and seasonings.
3. Mix well. In a casserole dish, place 1/2 of eggplant slices.
4. Pour half of tomato mixture over eggplant slices.
5. Sprinkle with 1/2 of cheese mixture.
6. Repeat these layers.
7. Bake at 350u0b0, uncovered, 45 minutes.
8. Makes 2 servings with 250 calories each.

eggplant, tomato sauce, onion, bell pepper, fresh mushrooms, garlic, fresh basil, fresh oregano, shredded mozzarella, parmesan cheese, olive oil cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322136 (may not work)