Preheat oven to 375 °F
Toast tortilla (until crispy)

Spray a baking sheet with nonstick spray
Place eggplant and mushroom slices on the baking sheet
Cook for 20-minutes (or until slightly soft)

Steam spinach

Combine canned tomatoes and garlic in a small bowl
Mix well and set aside

To Stack:
Stack 1 eggplant slice on top of tortilla base.
Evenly spread the tomato mixture over the eggplant slices.
Sprinkle on some mozzarella cheese.
Pile high with spinach (use as much as you like).
Add Portabella mushroom.
Continue stacking remaining ingredients by repeating the procedure.

Bake for 10 minutes (or until cheese melts)

2 Servings - 199 calories per serving