Star Rating: 4 stars
Vegetable oil spray (olive oil spray preferred)
1 medium eggplant (about 1 1/2 pounds)
1 tsp. olive oil
8 ounces button mushrooms, sliced
1 large onion, chopped
3 or 4 medium garlic cloves, minced
1/2 tsp. salt-free Italian seasoning, crumbled
1/4 tsp. salt
Pepper to taste
8-ounce can no-salt-added tomato sauce
4 ounces shredded fat-free or part-skim mozzarella cheese
1/4 cup shredded or grated Parmesan cheese
Preheat the broiler. Lightly spray a baking sheet, 13x9x2-inch baking pan, and 11x15-inch piece of aluminum foil with olive oil spray.
Peel the eggplant. Cut crosswise into 1/4-inch slices. Put the slices on the baking sheet.
Broil about 6 inches from the heat for 2 to 3 minutes on each side. Remove from the broiler and set the oven to 375 degrees.
In a large nonstick skillet, heat the oil over medium heat. Swirl to coat the bottom. Cook the mushrooms, onion, garlic, herb seasoning, and salt, covered, for 7 to 9 minutes, stirring occasionally. Increase the heat to high and cook, uncovered, for 2 to 3 minutes, or until the pan juices have evaporated, stirring frequently.
To assemble, spread 1 cup mushroom mixture in the baking pan. Cover with half the eggplant slices. Sprinkle with the pepper. Top with 1/2 cup tomato sauce and half the mozzarella. Repeat the layers except the cheese. Cover with the prepared foil.
Bake for 1 hour. Top with the remaining mozzarella and all the Parmesan. Bake, uncovered, for 5 to 8 minutes, or until the cheese is melted. Let cool for at least 10 minutes before cutting.
Per serving: Calories 109, Protein 10 g, Carbohydrates 14 g, Cholesterol 6 mg, Total Fat 2 g, Saturated .5 g, Polyunsaturated 0 g, Monounsaturated 1 g, Fiber 4 g, Sodium 401 mg
1.5 Weight Watchers points/serving