1. Mix cheeses together in a bowl set aside. Melt butter in skillet, saute eggplant, onions, green peppers, mushrooms, garlic, oregano, basil and nutmeg. Take off heat and add sauce and Splenda (optional) to the veggies, mix well. Taste sauce, add salt & pepper to your liking. Put a layer of sauce/veggie mixture first, then a layer of cheese mix, then a layer of no boil noodles. Repeat until all is layered in your pan, I make sure I have cheese mixture left to put on the top or you can add extra. You can never have enough cheese! Size of pan will depend on what type of pan you use. I use my big electric roaster/crock pot slow cooker and it holds a lot! I set my crock pot on low and let it cook all day. Boy does my house smell good when we get home. You can cook this in the oven at 375 in a 13x9 inch (spray pan beforehand) baking pan for about 40 minutes. I put the cheese on the top about 5 minutes before serving. ---------------------------------------------------------------------------
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