Eggplant Lasagna

1		eggplant
1  can		canned whole tomatos
3/4  cup		part skim ricotta
1/4  cup		skim shredded mozzarella
1/2  cup		cremini mushrooms
3  teaspoons		olive oil
2  teaspoons		garlic
1/2  teaspoon		red pepper flakes
1  dash		salt
1/4  teaspoon		oregano

Tip: For nutritional information on all the ingredients in Eggplant Lasagna just click on each ingredient name. Then adjust the serving size for any Eggplant Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Wash and slice eggplant, about a 1/2 in thick
In a medium skillet over medium heat, add olive oil and 1 tsp minced garlic. Cook til have a rich garlic aroma-do not burn garlic.
Add eggplant a few pieces at a time and saute-about 2-3 minutes per side
While Eggplant is cooking, in a blender (food processor, etc) pour can of tomatos, a dash of salt, red pepper flakes, 1 tsp garlic, oregano, and dash of olive oil-puree til have a sauce consistency (I use a magic bullet, so about 15 seconds for that)
when eggplant is done cooking set aside
Add mushrooms to pan and a liberal dash of salt. Saute about 3 minutes-should be a rich brown color
While mushrooms are cooking begin layering in a 8x8 square baking dish
Layer first eggplant (I fit about 4 of the base pieces)
Pour about half the sauce over
Scoop out ricotta in small spoonfuls so you have several spaced out evenly
Add a spinkle of mozarella
When mushrooms are done, top with about half
Repeat with remaining ingrediants
Sprinkle top with oregano and parsely
Bake in oven at 400 degrees about 15 minutes (until bubbly)