Eggplant Parmesan

Ingredients:

1 eggplant (1 lb.), sliced
½ lb. sliced fresh mushrooms
½ c. grated Parmesan cheese
1½ c. shredded mozzarella cheese
1 jar (24 oz.) spaghetti sauce 

Directions:

1. Heat oven to 400° F.
2. Spray 13" x 9" pan with cooking spray.
3. Layer half each of the eggplant and mushrooms in pan; top with layers of ⅓ each of the Parmesan and mozzarella.
4. Repeat layers.
5. Top with spaghetti sauce; cover.
6. Bake 35 minutes.
7. Remove foil; sprinkle casserole with remaining cheeses.
8. Bake, uncovered 5 minutes or until mozzarella is melted.

Total time:  50 minutes
Prep time:  10 minutes
Serves 6