Ingredients:
1 large Eggplant, sliced into 8 to 10 1/4 inch slices
4 fresh tomatoes, peeled and sliced into 8-10 slices
4 cloves of garlic, minced, evenly divided
3/4 cup fresh mushrooms, sliced
2 3 tbsp. EVOO
4 slices whole wheat bread, toasted and crumbled
1/2 cup grated part-skim milk mozzarella cheese
1/8 tsp. Salt, divided
1/8 tsp. black pepper, divided
1/8 tsp. Garlic powder, divided
1/8 tsp. Basil, divided
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Preparation:
Preheat oven at 425 degrees.
Arrange the eggplant in the bottom of a 9×13 baking dish and place the tomatoes over each eggplant slice.
Sprinkle with half of the minced garlic, then add garlic powder, salt, pepper, and basil. Remember to evenly divide up your seasonings.
Drizzle a tablespoon of EVOO over the eggplants.
Repeat the process until you have used up all the slices of eggplant.
Season with the rest of your seasonings, and arrange the mushroom slices over the entire mixture.
Cover and bake for 30 minutes.
Remove from oven and add the bread crumbs, and top it with the shredded mozzarella.
Put it back in the oven and cook it uncovered for about 10 more minutes, or until the cheese has melted.
Let it cool for a few minutes before serving.
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