Eggplant Mushroom Marinara

Since I have this uber healthy marinara, I figured an eggplant parm type of recipe would be good.  It’s something between that, a ziti and anything else you want to compare it to.
The ingredients:
 Set the pasta to boil, while prepping the rest.
Spray a casserole dish, and line with 1/2 the sliced eggplant.
I highly recommend a mandolin for slicing.  They are fabulous, and slice veggies way better than I ever could.  Season the eggplant with garlic powder, pepper, Mediterranean seasoning and/or any other preferred seasonings.
Layer with thinly sliced portabellas.  Season again.
Layer with thinly sliced tomatoes (mandolin), and season.
Spoon/pour 1/2 marinara.
Tear up 3 slices of mozzarella and put on top.
Pour the partly cooked pasta, for next layer.
Repeat with one more series of eggplant, seasonings, mushrooms, seasonings, tomatoes, seasonings, sauce and mozzarella.  Sprinkle parmesan on top and cook in oven at 350, for about 30-45 min.
Check the pasta to make sure it is fully cooked.
Had this for dinner and it is nom nom nom good!  Looks like I’m going to be eating well for lunch this week.

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