Ingrediants
| 1 large eggplant, peeled |
| 1 cup cooked spaghetti squash |
| 2/3 cup sliced mushrooms |
| 1/2 cup sliced sweet onion |
| 1/3 cup bread crumbs |
| 1 cup cheddar cheese (or cheese or your choice) |
| 1 jar Ragu garlic and onion flavored spaghetti sauce |
| Pam olive oil flavored cooking spray |
| Garlic salt |
| Basil |
Cooking Directions:
- To cook the spaghetti squash – cut in half and pierce squash several times with a fork. Place face down on baking sheet and bake in oven at 350 degrees for 45 min or until squash can be easily scraped out of shell with a fork.
- Peel eggplant and cut into 1/3in thick medallions. Lightly spray each medallion with Pam cooking spray and dip in bread crumbs to lightly coat each side. Place on a baking sheet and bake in over for 8 min on each side at 375 degrees.
- Coat the bottom of a 9×9 glass casserole dish with a thin layer of sauce. Place one layer of baked eggplant. Cover with 1/3 cup of spaghetti squash, 1/3 cup sliced mushrooms, 1/3 cup cheddar cheese and 1/4 cup diced onion. Carefully spread another layer of spaghetti sauce over top. Repeat layering process until all ingrediants are used except last 1/3 cup cheese. Top with a layer of spaghetti sauce, basil and garlic salt.
- Bake at 375 degrees for 30 min, sprinkle the last 1/3 cup cheese on top, and continue baking another 5-6 min or until cheese is melted.
