1 lg. (about 1 1/2 lb.) eggplant (with or without skin)
1/2 c. salad oil
1 med. onion, chopped
1/2 lb. mushrooms, chopped or 1 can stems and pieces
1 clove garlic, minced or pressed
1 lg. can (15 oz.) tomato sauce
3/4 tsp. dried basil and oregano
Salt and pepper to taste
1 1/2 c. shredded Mozzarella cheese (of half Monterey Jack)
1/2 c. grated Parmesan cheese

Cut eggplant into 1/2 inch slices. Arrange in layer on Pam sprayed cookie sheet. Brush with oil. Bake in 450 degree oven until browned (about 30 minutes). Heat 1 tablespoon oil in fry pan. Add onion, mushrooms, and garlic. Cook until soft. Add tomatoes sauce, basil, and oregano. Simmer, uncovered, about 20 minutes. Season with salt and pepper. Layer half of eggplant in shallow 1 1/2 quart casserole. Top with half of sauce, Mozzarella, and Parmesan cheese. Repeat layers. Bake, uncovered, in 350 degree oven until hot and bubbly, 1/2 to 3/4 hour. Serves 6 (may add 1 pound lean ground meat, browned and drained to sauce).