"Italian" Eggplant Parmesan - cooking recipe

Ingredients

1 small eggplant, cut in 1/2-inch slices (unpeeled)
8 oz. tomato sauce
1 large onion, diced
1 bell pepper, seeded and diced
1 lb. fresh mushrooms, sliced
2 cloves garlic, crushed
2 tsp. fresh basil
2 tsp. fresh oregano
3 oz. shredded Mozzarella
2 Tbsp. grated Parmesan cheese (fresh)
olive oil cooking spray

Preparation

Spray eggplant slices lightly with olive oil cooking spray and place on nonstick baking sheet.
Bake 10 to 15 minutes at 400\u00b0. Combine sauce, onion, pepper, mushrooms and seasonings.
Mix well. In a casserole dish, place 1/2 of eggplant slices.
Pour half of tomato mixture over eggplant slices.
Sprinkle with 1/2 of cheese mixture.
Repeat these layers.
Bake at 350\u00b0, uncovered, 45 minutes.
Makes 2 servings with 250 calories each.