1/4 cup canned no-salt-added chicken broth, undiluted
3/4 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green pepper
2 (8-ounce) cans no-salt-added tomato sauce
1/4 cup no-salt-added tomato paste
2 tablespoons chopped fresh parsley
3/4 teaspoon minced fresh thyme
3/4 teaspoon minced fresh oregano
1/2 teaspoon pepper
1/4 teaspoon hot sauce
Vegetable cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons freshly grated Parmesan cheese
How to Make It
Cut eggplant into 1/4-inch-thick slices. Arrange eggplant, in batches, in a vegetable steamer over boiling water. Cover and steam 8 to 10 minutes or until tender. Drain on paper towels, and set aside.
Heat chicken broth in a large saucepan over medium-high heat until hot. Add mushrooms, onion, celery, green onions, and green pepper. Saute until vegetables are tender. Remove from heat; add tomato sauce and next 6 ingredients, stirring well. Set aside.
Arrange half of eggplant slices in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Spoon half of tomato mixture over eggplant; sprinkle 1/4 cup mozzarella cheese over tomato mixture. Repeat procedure with remaining eggplant, tomato mixture, and mozzarella cheese. Top with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.