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Recipes I've Shared:
Cut chicken and fresh mushrooms, saute. Add cream of mushroom soup and Alfredo sauce. Simmer for 10 minutes. Peel and slice eggplant into 18 slices. Dip into eggbeater and breadcrumbs. Set aside for layering. Open ricotta cheese and add salt, pepper and garlic (if desired), stir. In a 9x13 pan layer the following: sauce mixture, 8 pieces of breaded eggplant, 1/2 of ricotta cheese: sauce mixture, 8 remaining breaded eggplant, ricotta cheese, mozzarella cheese and sauce mixture. Cover with foil. Bake at 350 degrees for 45 minutes.
You can vary and add green and "free" vegetables.