Baked Eggplant with Mushroom and Tomato Sauce

Ingredients

• 1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
• Cooking spray
• 1 cup chopped onion
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon salt
• 2 garlic cloves, chopped
• 1 (8-ounce) package presliced mushrooms
• ¼ teaspoon black pepper, divided
• 1 (8-ounce) can no-salt-added tomato sauce, divided
• ⅔ cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
• ¼ cup (1 ounce) grated fresh Parmesan cheese

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