Eggplant Parmesian

1. 1

   Preheat oven to 350u00b0.

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.

No additional tips available.