Low-Fat, Good Fat Eggplant (Aubergine) Casserole

This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet:) It is extremely good, low fat and has no "empty calories"- everything fits into the AHA/Diabetic Exchange system. Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe. 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base. Squash or zucchini, of equal volume and in season, can be used instead of eggplant. This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven. Experiment a little first before planning a dinner party around it:) Serves 3-4. Store leftovers for up to four days.

• Ready In: 1 hr 15 mins
• Serves: 3-4

Ingredients

• 1  tablespoon olive oil
• 1  eggplant, cubed
• 1  cup mushroom, whole
• 1⁄2 cup tomato juice
• 2  large tomatoes, diced
• 1 1⁄2 teaspoons  McCormick's salt-free all-purpose seasoning
• 1  teaspoon salt
• 1  onion, diced (optional)

Directions

1. Preheat oven to 350°F, and prepare vegetables.
2. In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
3. Transfer to unprepared baking pan.
4. Bake eggplant mixture for 30 minutes.
5. Mix onion, tomatoes, tomato juice, salt in medium bowl.
6. After thirty minutes, pour tomato juice mixture over eggplant mixture.
7. Bake at 350°F for additional half hour.
8. Allow to cool a little before serving.