Ingredients
3 small cans diced tomatoes with basil, garlic & oregano
medium eggplant
fresh baby bella or assorted mushrooms
olive oil
small yellow onion
8 oz sharp chedder cheese, greated
Preparation
Peel & slice eggplant into moderately thin slices. set aside.
Slice onion and mushrroms. Saute in fry pan in small amount of olive oil until both are wilted.
Spray 9 x 12 glass baking dish with non-stick spray. Layer a small amount of canned tomatoes on bottom, then add the onions/ mushrroms and a layer of eggplant on top. Repeat layers. Add another layer of tomatoes on top. (Note: Add in about 2/3 of the juice from the canned tomatoes. If you add it all, it will be a little soupy.)
Bake in a 350 degree oven for 1 1/2 hours.
Take out of oven, add cheese on top and put bake in until cheese melts. Let sit for 5 minutes and serve.
