Recipe(tried): Baked Eggplant with Mushroom-and-Tomato Sauce - Pretty cold here too, but nothing like that!

It was 17 the other morning and that's pretty cold for us, but can't imagine -21!
Here are a couple eggplant recipes I really enjoy, in case you need some more ideas....

Baked Eggplant with Mushroom-and-Tomato Sauce
Adapted from Cooking Light and Virginia Horejsi

1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) package presliced mushrooms
1 can sliced ripe olives
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat broiler.
Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
Preheat oven to 375 .
Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
Layer half the eggplant slices in the bottom of a 1 1/2-quart round baking dish coated with cooking spray. Spread half of mushroom mixture over eggplant. Sprinkle half the sliced olives over mushroom layer. Sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Top with remaining eggplant slices.Spread remaining mushroom mixture over followed by remaining olives. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375 for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. (Virginia topped it with the cheese baked it uncovered at 400 degrees for 1/2 hour.) Let stand 10 minutes.

Yield: 4 servings

I LOVE this recipe!!!

EGGPLANT BRUSCHETTA

1 small to medium eggplant, peeled and sliced somewhat thinly
2 garlic cloves, minced
1/2 cup extra-virgin olive oil (the best quality you can afford!)
juice of 1 small lemon
sliced rustic bread (I used the Artisan Como bread from the Safeway
bakery)

Heat a griddle, grill pan or fry pan (I used a little non-stick spray on
mine)and cook the eggplant slices, a few at a time over moderately high
heat until soft and cooked, turning once. Mix together the garlic, oil,
& lemon juice. Season well with salt and pepper. Place cooked eggplant
slices in the oil mixture and allow to marinate for 30 minutes. Toast,
broil or grill bread slices until light brown. Place a couple pieces of
eggplant on each piece of toast and spoon some marinade over the top.
OUTSTANDING!!