Skinny Eggplant Parmesan

• 1/2 cup fat-free milk
• 1 cup dry bread crumbs
• 2 teaspoons Italian seasoning, divided
• 1 large eggplant, peeled and cut into 1/2-inch slices
• 1/2 pound sliced fresh mushrooms
• 1 cup chopped sweet onion
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 8 fresh basil leaves, thinly sliced
• 1 jar (24 ounces) marinara sauce
• 1/4 cup dry red wine or vegetable broth
• 3/4 cup shredded part-skim mozzarella cheese
• 3/4 cup part-skim ricotta cheese
• 1/4 cup shredded Parmesan cheese

1. Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a
2. coated with cooking spray. Bake at 350u0b0 until tender, 30-40 minutes.
3. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning.
4. Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese.
5. Bake, uncovered, at 350u0b0 until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

milk, bread crumbs, italian seasoning, eggplant, mushrooms, sweet onion, olive oil, garlic, basil, marinara sauce, red wine, mozzarella cheese, ricotta cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/skinny-eggplant-parmesan/ (may not work)