Eggplant Parmesan

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Ingredients:

1 small Eggplant, unpeeled, cut in 1/2" slices
3/4 cup Tomato sauce
1 small Onion, peeled and sliced
1 small Bell pepper, sliced
1 can Mushrooms, (4 oz can), drained

pinch Basil
Garlic salt, to taste
Pepper, to taste
4 oz Low-Fat Mozzarella cheese, shredded
1 tbsp Parmesan cheese, grated

Preparation:

Bake eggplant slices on ungreased cookie sheet for 20 minutes at 400 F until soft. Combine rest of ingredients, except cheeses, in saucepan and simmer for 20 minutes. Layer 1/2 the eggplant, 1/2 the sauce, and 1/2 of the cheeses in a square baking dish. Should have two full layers in dish. Bake for 30 minutes at 350 F.