Eggplant Parmesan

• Olive oil spray
• 1 eggplant (about 1 1/2 pounds)
• 1 teaspoon olive oil
• 8 ounces fresh mushrooms, sliced (2 to 2.5 cups)
• 1 cup chopped onion
• 2 tsp bottled minced garlic
• 1/2 teaspoon Mrs. Dash Italian seasoning
• 1/4 tesp salt
• Pepper to taste
• 8 oz can tomato sauce
• 4 oz mozzarell cheese, shredded ( 1 cup)
• 1/4 cup Parmesan cheese

1. Preheat broiler
2. Spray a baking sheet, 13x9x2 baking pan, and 11x5 inch piece of aluminum foil with olive oil spray.
3. Peel eggplant and cut crosswise in 1/4 inch slices. Put on baking sheet and broil 6 inches from heat for 2 to 3 minutes on each side. remove from broiler and set oven to 375F
4. Heat oil in a large nonstick skillet over medium heat, swirling to coat bottom. Add mushrooms, onions, garlic, herb seasoning, and salt. Ccook, covered for 7 to 9 minutes, stirring occasionally. Increase heat to high and cook, uncovered, for 2 to 3 minutes, or until pan juices have evaporated, stirring frequently.
5. Spread 1 cup mushroom mixture in baking pan. Cover with half of eggplant slices. Sprinkle with pepper. top with 1/2 cup tomato sauce and half the mozzarella. repeat leayers except cheese. Cover with prepared foil.
6. Bake for 1 hour. Top with remaining mozzarella and all the parmesan. Bake, uncovered, for 5 to 8 minutes, or until cheese is melted. Cool for at least 10 minutes before cutting.

olive oil spray, eggplant, olive oil, mushrooms, onion, garlic, italian seasoning, salt, pepper, tomato sauce, mozzarell cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/eggplant-parmesan-52264601 (may not work)