Italian Eggplant Casserole

• 1 1/2 pounds eggplant (about 2 small)
• 1/4 cup canned no-salt-added chicken broth, undiluted
• 3/4 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped green onions
• 1/4 cup chopped green pepper
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1/4 cup no-salt-added tomato paste
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon minced fresh thyme
• 3/4 teaspoon minced fresh oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon hot sauce
• Vegetable cooking spray
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons freshly grated Parmesan cheese

1. Cut eggplant into 1/4-inch-thick slices. Arrange eggplant, in batches, in a vegetable steamer over boiling water. Cover and steam 8 to 10 minutes or until tender. Drain on paper towels, and set aside.
2. Heat chicken broth in a large saucepan over medium-high heat until hot. Add mushrooms, onion, celery, green onions, and green pepper. Saute until vegetables are tender. Remove from heat; add tomato sauce and next 6 ingredients, stirring well. Set aside.
3. Arrange half of eggplant slices in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Spoon half of tomato mixture over eggplant; sprinkle 1/4 cup mozzarella cheese over tomato mixture. Repeat procedure with remaining eggplant, tomato mixture, and mozzarella cheese. Top with Parmesan cheese. Bake, uncovered, at 350u0b0 for 30 minutes or until thoroughly heated.

eggplant, salt, mushrooms, onion, celery, green onions, green pepper, salt, nosalt, parsley, thyme, fresh oregano, pepper, hot sauce, vegetable cooking spray, mozzarella cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/italian-eggplant-casserole (may not work)