1 med. eggplant
2 eggs, slightly beaten
1/2 lb. sliced mushrooms
1/2 c. Progresso bread crumbs
1 jar spaghetti sauce (10 1/2 oz.)
1/3 c. grated fresh Parmesan
1/4 c. oil
1/2 pt. ricotta cheese (optional)

Preheat oven to 375 degrees. Cut eggplant into 1/2 inch slices. Sprinkle with salt and pepper. Dip slices into eggs, then bread crumbs. Brown in oil on both sides and drain. Put half of the slices into greased baking dish. Cover with half the sauce layer with Mozzarella and ricotta. Repeat sequence of layers ending with a topping of Parmesan cheese. Bake for 25 minutes until top is lightly browned and cheese is melted. Serve over garlic buttered spaghetti noodles.