1 Large Eggplant
6 Mushrooms- quartered (its up to you if you want more or less
1 jar pasta sauce ( I like the chunky mixed vegetable)
2 eggs (or egg replacement- 1 tablespoon ground flax seed with 3 tablespoons water = 1 egg)
1 cup bread crumbs mixed with 1/2 tsp dried italian seasoning and Salt- a few shakes
(optional: whole wheat spaghetti pasta)
Shredded Cheese- mozzarella is best.
Preheat oven to 350'
*Slice eggplant into 1/4 inch slices.
*Dip both sides of eggplant slices into egg and then into bread crumb mixture. Place on a baking sheet single layered.
*Bake in oven for 5 minutes. Turn over and bake an additional 5 minutes
*While the eggplant is baking pour 1/2 spaghetti sauce in a baking dish.
*Arrange the eggplant slices on top of the sauce. Throw in mushroom slices. (***you can also add diced red/green pepper)
*Top with cheese
*Then pour remaining spaghetti sauce over eggplant.
* This can be served as is or served over cooked spaghetti pasta
Bake in 350' oven for 30-35 minutes.
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