6 sm. eggplants, sliced in 2 inch rounds
1 egg, beaten
1 c. bread crumbs
2 tbsp. vegetable oil
Salt and pepper to taste
1 tbsp. parsley or chives
1 (5 oz.) can sliced mushrooms, drained
1 (15 oz.) can tomato sauce
6 thin slices tomato
8 slices Mozzarella cheese
1 tsp. grated onion

Dip eggplant slices in egg and then in bread crumbs. Heat vegetable oil in skillet; brown eggplant lightly on both sides. Arrange in buttered baking dish. Season to taste and sprinkle with parsley or chives and sliced mushrooms.

Pour tomato sauce over casserole. Top with tomato slices first and then cheese slices. Sprinkle grated onion over cheese. Bake in a 375 degree F. oven for 30 minutes or until cheese slices are melted. Serve with Italian bread.