Recipe Author: Phylis Jackson Weeks
3 sliced roma tomatoes
6-8 sliced mushrooms
1 medium sweet onion sliced thinly.
1/2 cup + Chicken broth
Italian seasoning--~1 tsp or fresh herbs
2-3 ounces fat free cream cheese
Spray 8x8 baking dish.
Layer eggplant, tomatoes and mushrooms--2 layers of each.
Cook onions until caramelized. Add chicken broth and italian seasonings cooking until reduced.
Add fat free cream cheese and stir continuously until combined and reduced.
Add more chicken broth if the amount is too little. Pour over vegetables, sprinkle with Parmesan cheese.
Cover and bake at 350 for about 30 minutes or until veggies are fork tender. If too liquidy--Uncover and cook for about 5 minutes more until excess liquid evaporates.