Hi All,

I saw the Eggplant question on the food and points forum thought I would share this recipe. I had made it several times last summer with eggplant from my garden, but hadn't thought of it for a while. It was really popular with my family and I didn't even tell them it was a WW recipe.
Eggplant Parmesan - 2 Points

Recipe By : AHA 25th Anniv. Cookbook
Serving Size : 6

Categories : Casseroles Eggplant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive oil spray
1 eggplant -- about 1 1/2 lbs.
1 teaspoon olive oil
8 ounces fresh mushrooms,sliced -- about 2 1/2 cups
1 cup chopped onions -- (2 medium)
3 to 4 medium cloves garlic -- minced
OR 1 1/2 to 2 tsp. bottled minced garlic
1/2 teaspoon salt-free dried Italian herb seasoning --
1/4 teaspoon salt
Pepper to taste
1 8 oz can no-salt-added tomato sauce
4 ounces fat-free or part-skim mozzarella cheese
-- shredded(1 cup)
1 ounce grated or shredded Parmesan Cheese --
(1/4 cup)

(Cooking the liquid out of the seasoned mushrooms raises their flavor
level to new heights.)

Preheat broiler. Spray a baking sheet, 13x9x2-inch baking pan, and
11x5-inch piece of aluminum foil with olive oil spray.

Peel eggplant and cut crosswise into 1/4-inch slices. Put on baking
sheet and broil 6 inches from heat for 2 to 3 minutes on each side.
Remove from broiler and set oven to 375 degrees F.

Heat oil in a large nonstick skillet over medium heat, swirling to
coat bottom. Add mushrooms, onions, garlic, herb searoning, and
salt. Cook, covered, for 7 to 9 minutes, stirring occasionally.
Increase heat to high and cook, uncovered, for 2 to 3 minutes,
or until pan juices have evaporated, stirring frequently.

Spread 1 cup mushroom mixture in baking pan. Cover with half of
eggplant slices. Sprinkle with pepper. Top with 1/2 cup tomato
sauce and half the mozzarella. Repeat layers except cheese.
Cover with prepared foil.

Bake for 1 hour. Top with remaining mozzarella and all of the
Parmesan. Bake, uncovered, for 5 to 8 minutes, or until cheese
is melted. Cool for at least 10 minutes before cutting.

Per Serving: 118 Cal, 10g Pro, 15g Carb, 5mg Chol, 3g Total Fat,
(1g Sat Fat, 0g Poly, 1g Mono), 5g Fiber, 372mg Sodium. Points: 2.

MC Formatted by Sue B 7-15-00 and submitted to the WW forum.