Ingredients:

• 2 medium or 1 large eggplant (about 2 pounds)
• ¼ cup flour
• Salt and pepper
• Corn oil or olive oil cooking spray
• 3 cups prepared low-fat marinara sauce
• 2 cups fresh mushrooms (8 ounces), sliced
• 1 ½ cups low fat mozzarella cheese (8 ounces), shredded
• ¼ cup Parmesan cheese, shredded or grated

Preparation:

1. Preheat Liquid Core Electric Skillet / Casserole to 400ºF / 205ºC.
2. Slice eggplant in ½ inch thick slices.
3. In a bowl, mix together flour, salt and pepper. Coat 8 to10 eggplant slices in flour mixture, estimating the amount that will fit in the skillet in a single layer. Place in a single layer on a cookie sheet.
4. Spray one side of the floured eggplant liberally with cooking spray. Place slices, sprayed side down, in preheated skillet. Cover, cook 3 - 4 minutes or until golden brown.
5. Carefully spray the top of the slices with cooking spray. Turn, cover and cook until golden brown. Remove and set aside.
6. As the first batch of eggplant browns, prepare the next slices for the skillet. Continue until all the eggplant slices are browned.
7. Turn skillet off and allow to cool for 5 minutes.
8. Once skillet has cooled, spread 1 cup marinara sauce on the bottom of the skillet. Add 1 layer of prepared eggplant, 1 cup of mushrooms, 1 cup mozzarella cheese, 1 cup marinara sauce. Prepare a second layer, repeating with eggplant slices, 1 cup mushrooms, remaining mozzarella cheese, 1 cup sauce. Finish with remaining eggplant and sauce.
9. Turn skillet to 350ºF / 177ºC, cover and cook until steam escapes.
10. Turn temperature down to simmer. Cook covered for 20 minutes. Remove cover, sprinkle with Parmesan cheese. Cook uncovered 5 more minutes.

Tip: Great with a side dish of your favorite pasta and garlic bread.

Serving Size: 8