|3 medium||eggplants, peeled and sliced 1/2" thick|
|4 tbsp.||olive oil, divided|
|1/4 tsp.||black pepper, ground|
|2 cups||white sauce (AKA Alfredo sauce)|
|1 cups||low-fat ricotta cheese|
|3 pieces||eggs, beaten|
|1/2 tsp.||ground nutmeg|
|1/4 cups||seasoned bread crumbs|
|1/4 cups||Parmesan cheese, grated|
|1||onion, peeled and finely chopped|
|1 lb.||mushrooms, finely chopped|
|14.5 oz.||crushed tomatoes|
|2 tbsp.||tomato paste|
- Preheat oven to 375 °F (180 °C).
- Lay eggplant on a baking sheet and brush with 2 tablespoons of the oil; sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once.
- Meanwhile, combine Alfredo sauce, ricotta, eggs and nutmeg in a medium bowl; set aside.
- In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
- Heat remaining 2 tablespoons oil in a large, nonstick skillet over medium-high heat. Add onion; sauté until they begin to soften, about 3 minutes. Add mushrooms and sauté until soft, about 7 minutes. Add tomatoes, tomato paste, oregano and cayenne. Simmer until thickened, about 15 minutes.
- Lightly coat a 13x9-inch baking dish with vegetable cooking spray.
- Sprinkle one-third of the bread crumb mixture on bottom; cover with half the eggplant and half the mushroom mixture. Repeat layers with one-third of the bread crumbs, remaining eggplant and remaining mushrooms.
- Pour egg mixture over all and top with remaining bread crumb mixture. Bake for 45 minutes or until top is golden and bubbly. Let stand for 10 minutes before serving.