1 peeled eggplant, sliced 1/4" thick (about 1 1/2 lbs.)
cooking spray
1 cup chopped onion
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
3 garlic cloves, finely chopped
8 oz. thinly sliced mushrooms
1/4 tsp. black pepper, divided
1 can (14.5 oz.) diced tomatoes with herbs
3/4 cup low-fat shredded mozarella cheese
1/4 cup (1 oz.) grated parmesan cheese
Preheat broiler. Arrange the eggplant slices on a baking sheet (or oven stone) coated with cooking spray; broil 3 minutes on each side, or until lightly browned.
Preheat oven to 375 degrees F. Heat a large nonstick skillet coated with cooking spray over medium heat; add onion, Italian seasoning, salt, garlic and mushrooms. Cover and cook 6-8 minutes or until tender, stirring occasionally. Increase heat to medium-high, uncover and cook for another 2-3 minutes, or until liquid evaporates.
Spread 1/2 of the mushroom mixture in the bottom of a 2 quart baking dish coated with cooking spray. Arrange half of the eggplant slices over the mushroom mixture; sprinkle with 1/8 tsp. pepper. Top with half the can of diced tomatoes and half of the mozarella. Spread remaining mushroom mixture over the mozarella; top with the remaining eggplant slices. Sprinkle with 1/8 tsp. pepper; top with the remaining diced tomatoes. Cover and bake for 1 hour. Sprinkle with the remaining mozarella and the parmesan cheeses. Bake, uncovered, 5 minutes or until the cheese melts. Let stand for about 10 minutes before serving. This is a delicious meal for only 3 points/serving! Yield: 4 servings, 3 points each.
Serve with 2 oz./serving of angel hair pasta (4 points) for a total of 7 points/serving.