Baked Eggplant

A tasty traditional dish that combines comfort food with healthy food.

Ingredients:

3 tablespoons olive oil
2 small eggplants sliced in 1/4-inch thick rounds
1 red bell pepper
4 ounces mushrooms
2 to 3 tablespoons olive oil
1 jar (about 24 ounces) spaghetti sauce
2 cups mozzarella cheese
1/4 cup fresh shredded Parmesan cheese

Directions:

Line two baking sheets with foil. Brush foil with olive oil. Arrange slices of eggplant over the bottom of one of the baking sheets; brush slices with olive oil and sprinkle lightly with salt and pepper. Arrange bell pepper and mushrooms on the other baking sheet.

Bake at 400° for about 8 minutes. Turn the vegetables and bake for 7 to 8 minutes longer.

Grease a 3-quart baking dish. Arrange a layer of eggplant slices in the bottom of the baking dish. Top with a few slices of bell pepper, some mushrooms, and about 1/3 of the sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers two more times, then sprinkle with the Parmesan cheese. Bake for 25 to 30 minutes