Eggplant Lasagna

1 1/2 pounds eggplant, thinly sliced
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles
1 jar (16 ounces) spaghetti sauce
8 ounces ricotta cheese, part skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

preparation:
In a large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noddles in boiling salted water according to package directions. Into an 11 x 7 inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350 for 30 to 40 minutes.