Ingredients
1/2 cup fat-free milk1 cup dry bread crumbs2 teaspoons Italian seasoning, divided1 large eggplant, peeled and cut into 1/2-inch slices1/2 pound sliced fresh mushrooms1 cup chopped sweet onion2 teaspoons olive oil2 garlic cloves, minced8 fresh basil leaves, thinly sliced1 jar (24 ounces) marinara sauce1/4 cup dry red wine or vegetable broth3/4 cup shredded part-skim mozzarella cheese3/4 cup part-skim ricotta cheese1/4 cup shredded Parmesan cheese
Preparation
Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 350° until tender, 30-40 minutes.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning.
Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese.
Bake, uncovered, at 350° until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
