Eggplant Parmigiana

• 1 whole Eggplant, Sliced Into 8 To 10 1/4 Inch Slices
• 4 whole Fresh Tomatoes, Sliced Into 8 To 10 Slices
• 4 cloves Garlic, Minced, Divided
• 18 teaspoons Garlic Powder, Divided
• 18 teaspoons Salt, Divided
• 18 teaspoons Black Pepper, Divided
• 18 teaspoons Basil, Divided
• 3/4 cups Fresh Mushrooms, Sliced
• 3 Tablespoons Extra Virgin Olive Oil
• 4 slices Whole Wheat Bread, Toasted And Crumbled
• 1/2 cups Shredded Part-skim Milk Mozzarella Cheese

1. Preheat oven to 425 degrees (F).
2. Arrange the eggplant slices in the bottom of a 9x13 baking dish and place the tomatoes over each eggplant slice.
3. Sprinkle with half of the minced garlic, then add garlic powder, salt, pepper, and basil.
4. Remember to evenly divide up your seasonings amongst all of the slices.
5. Drizzle olive oil over the eggplants.
6. Season with any remaining seasonings and the remaining minced garlic, and then arrange the mushroom slices over the entire mixture.
7. Cover and bake for 30 minutes.
8. Remove from oven and add the bread crumbs, and top it with the shredded mozzarella.
9. Put it back in the oven and cook it uncovered for about 10 more minutes, or until the cheese has melted.
10. Let it cool for a few minutes before serving.

eggplant, fresh tomatoes, garlic, garlic, salt, black pepper, basil, fresh mushrooms, olive oil, whole wheat bread, mozzarella cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/eggplant-parmigiana-2/ (may not work)