Ricotta Stuffed Eggplant

• 1 large green pepper, chopped fine
• 3/4 lb. fresh mushrooms, chopped fine
• 1/2 tsp. dried thyme
• 1/2 tsp. salt and pepper
• 1/2 c. olive oil
• 2 cloves garlic, minced
• 1 eggplant (about 1/2 lb.)
• 1 c. spaghetti sauce
• 1 1/2 c. Lamagna Lite Ricotta cheese
• 1/4 c. Lamagna shredded Mozzarella or Provolone cheese and some additional for topping

1. Preheat broiler.
2. In a medium skillet, saute green pepper, mushrooms, thyme, salt and pepper in 1 tablespoon oil, stirring frequently until all liquid is evaporated.
3. Cool.
4. Cut eggplant lengthwise in 1/4-inch thick slices.
5. Arrange on broiler rack. Brush eggplant with mix of remaining oil and garlic.
6. Broil 2 minutes per side, basting with oil mix.

green pepper, fresh mushrooms, thyme, salt, olive oil, garlic, eggplant, spaghetti sauce, lamagna lite ricotta cheese, lamagna shredded mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474031 (may not work)