Baked Eggplant With Mushroom-And-Tomato Sauce

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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

1/4 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

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