Ingredients

1 large sliced eggplant (about 17-20 slices)
1 medium thinly sliced onion (about 2 cups), cut into bite-size pieces
2 zucchini (about 2 cups), cut into bite-size pieces
Non-stick cooking spray
2 tsp. extra virgin olive oil or canola oil
3 cups mushrooms (sliced)
3 cloves minced garlic OR 3 tsp. fresh, minced garlic
2 Tbsp. water
1/4 tsp. black pepper
29 oz. canned, no salt added, diced tomatoes
8 oz. canned, no salt added tomato sauce
3 Tbsp. fresh, chopped basil OR 1 Tbsp. dried basil
3/4 cup part-skim, low-fat ricotta cheese
1 cup low-moisture, part-skim mozzarella cheese (shredded)
1 cup whole-wheat bread crumbs OR 1 cup panko (Japanese breadcrumbs)

Directions

1. Preheat oven to 375 degrees. Arrange eggplant, onions, and zucchini on a baking sheet, sprayed with cooking spray. Lightly spray top of vegetables with cooking spray as well. Cover with aluminum foil. Bake for 10 minutes covered and 10 minutes uncovered.
2. In a small saucepan, heat extra virgin olive oil over medium heat, sauté mushrooms and garlic with water and pepper, until mushrooms begin to soften, about 6 minutes. Add diced tomatoes, tomato sauce, and basil, reduce heat and simmer for 10 minutes.
3. Spread half of the tomato-mushroom mixture on bottom of a 9”x13” baking dish coated with cooking spray. Then layer half of the eggplant, zucchini, and onion. Layer all of ricotta, and sprinkle a layer of half the mozzarella.
4. Repeat layers with another half of the tomato-mushroom mixture and the remaining eggplant, zucchini, and onion. Add the remaining tomato mixture, evenly sprinkle the remaining mozzarella and top with breadcrumbs. Bake for 30-45 minutes or until most of the liquid has disappeared and cheese begins to brown. Let cool for 10 minutes before cutting and serving.