1 lg. eggplant
1 lg. (16 oz.) tomato sauce
1/2 lb. Mozzarella cheese
1 sm. can mushrooms
Parmesan cheese
Oil
Garlic salt

Peel eggplant and cut into thin slices. Fry in oil until golden brown. Drain well on paper towels. Put enough oil in saucepan to cover bottom. Heat oil with garlic salt, according to your taste. (I just sprinkle small amount.) Add tomato sauce and cook over low heat 20 minutes. Add mushrooms and cook 10 more minutes. (I do this while I'm frying eggplant.)

Place 1 layer of eggplant in casserole, cover with sauce, sprinkle with Parmesan cheese, add layer of Mozzarella. Repeat procedure, ending with Mozzarella. Bake 15 minutes in 400 degree oven. Serves 4.