1 med. eggplant
6 tbsp. butter
1/4 c. chopped onion
1 med. clove garlic
1 c. sliced mushrooms
2 cans (10 1/2 oz. each) tomato puree
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
4 slices mozzarella cheese
Grated Parmesan cheese

Peel eggplant and cut into 1/2 inch slices. Sprinkle with salt. Let stand about 30 minutes. Rinse eggplant with water; dry on paper toweling.

Melt 3 tablespoons of the butter. Add onion, garlic and mushrooms. Saute until onion is transparent. Remove garlic. Add tomato puree, basil and oregano to onion mixture. Bring to boiling point, reduce heat and simmer, stirring occasionally, 10 minutes. Saute eggplant in remaining 3 tablespoons butter.

In a greased casserole (1 1/2 quart size) arrange alternate layers of eggplant, tomato sauce and cheese slices, ending with tomato sauce. Sprinkle with Parmesan cheese. Bake in oven preheated to 375 degrees about 25 minutes. Four to six servings.