1 medium eggplant, 1 cup small mushrooms, 1/2 cup cup chop green peppers, 1/2 cup sweet onion(mince) , 1 tbsp of garlic, mince. I jar of your favorite pasta sauce, without meat. Shredded low-fat CHEESE. Either Swiss, cheddar, or Jack. Cooking spray for your deep baking dish.
#1-Put your oven on preheat on 350 degrees.
#2-Peel your eggplant and slice it into small cubes. Place the cubes into a bowl of cold water to wait while you do the prep of the other foodstuffs..
#3- take the mushrooms and under cold water clean them, taking away any minor dirt that is leftover. Pat dried, then cut into pits and add them to the bowl with the eggplant.
#4-Take your onion and your peppers and do the same thing to them that you did to the eggplant and mushrooms.
#5-Place onto a hot stove a large frying pan( a wok is the best way that I found), placing enough vegetable oil to just, Olive oil is even better. #6-When the oil is slightly hot, then start adding the vegetables to the pan. Cook until the eggplant is tender. Remove from stove and drained from pan. Let cool.
#7-While that is happening, take the baking dish and pour a two spoonfuls of the pasta sauce on the bottom, then spread some of the cheese, then add the eggplant mixture. Repeat this over until the last layer on top is the cheese layer.
#8-Place on a cookie sheet, then into hot oven for 1 hour or until a knife comes out of the center cleaned.
#9-Remove and let set for 20 minutes so that it can settled. Serve with a light salad.
- Calories per unit