Eggplant Lasagna

Chop and sauté together:
0.5 medium (2-1/2" dia) Onions, raw
2 serving Garlic
1 tbsp Olive Oil

Add and cook till browned:
12 oz 90% lean ground beef raw

Add
12 oz Tomato, grape (3oz = appro 12 tomatoes)
3 cup, pieces or slices Mushrooms, fresh
1 tbsp Italian Spice
2 tsp Oregano, ground
0.65 tbsp Basil
2 tsp Parsley, dried

And reduce any sauce if needed.

Wash an cut in lengthwise slices:
1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh

Pam a large casserole dish and lay 3 slices into the bottom.
Pam the top of slices.
Spoon 1/2 cup of sauce on top of each slice and spread evenly.

Cover with 1/2 of the cheese:
6 oz Mozzarella Cheese, part skim milk
1.5 serving Kraft Parmesan Cheese (2 tsp serving)

Lay dow the 2nd eggplant layer same as the first. Use all of the remaining sauce and cheese on top.

Bake in preheated 350 degree oven for 45 to 60 minutes.

350 preheated oven. Use large casserole. Serving Size: Makes 3 dinner portions or 6 lunch portions

Number of Servings: 3

Recipe submitted by SparkPeople user REVCORNIE.