Ingredients:
4 1/4-inch-thick eggplant slices (cut lengthwise), patted dry
2 egg white
1 cup fat-free ricotta cheese
2 tbsp. chopped fresh basil
4 tsp. chopped garlic
Dash ground nutmeg
2 cup chopped mushrooms
2 cup canned crushed tomatoes
3 tbsp. Italian seasoning
black pepper, to taste
1/2 cup shredded part-skim mozzarella cheese
4 tbsp. reduced-fat Parmesan-style grated topping
Directions:
Preheat oven to 425 degrees.
Spray both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
Meanwhile, in a medium bowl, combine egg whites, ricotta cheese, basil, garlic, and nutmeg. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and stir occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.
Add Italian seasoning to crushed tomatoes, and season to taste with black pepper. Set aside.
Spray a large loaf pan (about 9″ X 5″) with nonstick spray. Pour 1/2 cup tomatoes evenly into the bottom of the pan. Layer egg plant and Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with another eggplant slice.
Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.
Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!
