Arrange the eggplant slices on a baking sheet coated with cooking spray.

Season lightly with salt and pepper, then broil 3 minutes on each side or until lightly browned.

Preheat oven to 375 degrees F.

Grease a 1-1/2-quart round baking dish.

Heat olive oil in a medium skillet over medium heat (using enough oil to lightly coat the skillet).

Add onion and next 5 ingredients (onion through mushrooms)  cook over medium heat about 6- 7 minutes or until tender, stirring mixture constantly.

Increase heat to medium-high;  and cook for 2 minutes or until all of the liquid from the mushrooms evaporates, seasoning with salt and pepper to taste.

Spread half of mushroom mixture in bottom of  baking dish.

Arrange half of eggplant slices over mushroom mixture.

Top with 1/2 cup each tomato sauce then shredded mozzarella cheese.

Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices.

Top with remaining tomato sauce.

Cover with foil and bake for 1 hour.

Sprinkle with 1/2 cup mozzarella cheese then the Parmesan.

Return to oven and bake uncovered for about 5 minutes or until cheese melts.

Let stand 10 minutes before serving.

To “sweat” the eggplant slices——————————–

Place the slices onto a rack or on a paper towels (a rack is better to use).

Sprinkle each slice lightly with salt, turn over and salt the other side, place onto a rack and allow to “sweat” for 1 hour (if using paper towels turn the slices halfway through and you may need to change the paper towels a few times during “sweating” time).

After 1 hour lightly rinse under cold water then pat each slice dry using paper towels (I use a spray bottle filled with water instead of rinsing under the tap).

Cut tomatoes in half lengthwise.

Place cut sides up on a baking sheet.

Sprinkle evenly with salt and pepper to taste.

Using your fingers lightly rub the Italian seasoning over the top of each tomato, then sprinkle with feta cheese (you do not need too much Italian seasoning).

Drizzle evenly with Italian dressing.

Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.

Combine the tomatoes, onion, garlic, jalapeno, and cilantro.

Stir together until well mixed.

Season to taste with lime juice then salt.

Allow to sit at room temperature for about 45 minutes before serving.

Serve at room temperature.

INSTRUCTIONS:———————————–

Heat oil in a saucepan or large skillet over medium-high heat using enough oil to coat the bottom of your saucepan.

Add onion and saute for about 3-4 minutes or until softened.

Add in garlic, chili flakes, dried basil and Italian seasoning; cook stirring for 2 minutes.

Add in tomato paste; stir and cook over medium heat for about 2 minutes.

Add in wine; stir for 2 minutes, then add in both cans of diced tomatoes with their juice; bring to a simmer over medium heat.

Cook uncovered over low heat for about 1 to 1-1/2 hours or until the sauce has thickened and some of the juice from the canned tomatoes has reduced.

Stir in olives, parsley, capers and anchovy paste, season with salt and pepper; bring back to a low simmer and cook stirring for about 5-8 minutes

Add in sugar as needed.

Combine all ingredients in a large saucepan; bring to a boil.

Reduce heat and simmer uncovered for 45 minutes or until thick, stirring frequently. Cool to room temperature pour into airtight containers.

Refrigerate for up to 6 weeks.