Eggplant Parmesian

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Slice eggplant in 1/8 to 1/4-inch slices lengthwise.
3. 3
   Dip each slice first into eggs, then into crumbs.
4. 4
   Saute in hot oil until golden brown on each side.
5. 5
   Place layer of eggplant in 1 1/2 to 2-quart casserole.
6. 6
   Sprinkle with Parmesan cheese, oregano and mushrooms.
7. 7
   Place layer of Mozzarella over mushrooms.
8. 8
   Cover well with some of the tomato sauce.
9. 9
   Repeat until all eggplant is used.
10. 10
    Top last layer of sauce with rest of Mozzarella.
11. 11
    Bake, uncovered, 1/2 hour or until sauce is bubbly and cheese is melted.