2 (1/4-inch-thick) eggplant slices (cut lengthwise from a long eggplant), patted dry
1 egg white or 2 tablespoons liquid egg whites
1/2 cup fat-free ricotta cheese
1 tablespoon chopped fresh basil
1/2 teaspoon chopped garlic
1/4 teaspoon salt
Dash ground nutmeg
1 cup chopped mushrooms
1/2 tablespoon Italian seasoning
1 cup canned crushed tomatoes
2 sheets oven-ready lasagna noodles
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon reduced-fat Parmesan-style grated topping
Black pepper, optional
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