This is a great healthy version of what could be a secretly high calorie vegetarian option. Such slight changes make a difference in the fat without compromising on any of the taste. It's also a great place to sneak in any good veggies that you barely even notice!
Ingredients: 1 eggplant, panko crumbs or bread crumbs (use whole wheat if you can and/or homemade from whole wheat bread by cooking at 300 for 10-15 min), reduced fat mayonnaise (Trader Joe's has a great eggless, transfatless one), low fat mozzarella cheese (or for a lower fat version use feta crumbles), your favorite pasta sauce, one bunch of mushrooms, spinach.
Directions: Preheat oven to 350. Slice up eggplant into quarter inch to half inch slices- the thinner the crispier and the thicker the meatier. Layer on paper towels and cover with more layers of paper towels and eggplant layers. Press out eggplant juice by covering with something heavy- I use a cast iron skillet- this takes away that eggplant "bite." Brush each side of eggplant with mayonnaise and dip in bread crumbs then place on greased baking sheet. Once all eggplant slices are complete, bake at 350 until golden brown for about 8-12 minutes flipping once half way into cooking time. Then spread 1/4 jar of pasta sauce evenly around the bottom place with crispy eggplants layered on top. Spread a layer of spinach and mushrooms, then about 1/2 the jar of pasta sauce before covering with shredded cheese. Bake at 350 again for 7 minutes or until cheese is melted.
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