Ricotta Stuffed Eggplant - cooking recipe

Ingredients

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

Preparation

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