Source: dLife

Eggplant replaces traditional pasta in this quick and easy lasagna.

Servings

1 olive oil cooking spray
2 whole eggplant , peeled, cut into 1/4" thick lengthwise slices
8 oz fresh mushroom slices
1 medium garlic cloves , minced
2 cup low sodium marinara sauce
6 oz shredded mozzarella cheese
1 pinch salt (optional)
1 tsp powdered garlic

1 Preheat broiler. Coat 13" x 9" glass baking dish with olive oil spray. Set aside.
2 Lightly mist eggplant with olive oil spray. Place on medium non-stick baking sheet. Sprinkle both sides with garlic powder and salt.
3 Place baking sheet 6" under broiler for 3 to 5 minutes per side, or until eggplant is tender. Remove from broiler. Set aside.
4 Reduce heat to 350°F.
5 Meanwhile, lightly mist medium nonstick skillet with olive oil spray. Heat to medium. Add mushrooms and garlic.
6 Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining and mushrooms start to brown.
7 Place half of eggplant, in single layer, in bottom of prepared baking dish.
8 Top with half of mushroom mixture, half of marinara sauce, and half of cheese.
9 Layer remaining eggplant, mushrooms, sauce, and cheese. Cover with aluminum foil.
10 Bake 20 minutes. Remove foil. Bake additional 10 to 15 minutes, or until hot and cheese is bubbly.
11 Remove and let stand 10 minutes. Cut into 6 equal portions. Serve immediately.