Eggplant Parmesan

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:

Olive oil spray

1 eggplant (about 1-1/2 pounds)

1 tsp olive oil

8 ozs fresh mushrooms, sliced (2 to 2-1/2 cups)

1 cup chopped onions (2 medium)

3 or 4 medium cloves garlic, minced, or 1-1/2 to 2 tsps bottled minced garlic

1/2 tsp salt-free dried Italian herb seasoning, crumbled

1/4 tsp salt

Pepper to taste

8 oz can no-salt-added tomato sauce

4 oz fat-free or park-skim mozzarella cheese, shredded (1 cup)

1 oz (1/4 cup) grated or shredded Parmesan cheese

Preheat broiler. Spray a baking sheet, 13x9x2-inch

baking pan, and 11x15-inch piece of aluminum foil with

olive oil spray.

Peel eggplant and cut crosswise into 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 375 degrees F.

Heat oil in a large nonstick skillet over medium heat,

swirling to coat bottom. Add mushrooms, onions, garlic,

herb seasoning, and salt. Cook, 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.

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 layers except cheese. Cover with

prepared foil.

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.

Calories 118;Fat 3g;Carbs 15g;Protein 10g;Sodium 372mg;Chol 5mg

Exchanges: 2 Vegetable; 1 Bread/Starch; 1 Low-Fat Meat