2 med. size eggplants (about 1 lb. each)
3 tbsp. butter
3 tbsp. olive oil
2 tsp. Italian herb seasoning or 1/2 tsp. each dry basil, oregano, thyme & marjoram
1/2 lb. mushrooms, thinly sliced
1 lg. can (15 oz.) tomato sauce
4 c. (1 lb.) shredded Jack cheese
1/2 c. freshly grated Parmesan cheese

Cut eggplants (unpeeled) crosswise into 1/2" thick slices. Arrange in a single layer in 2 shallow rimmed baking pans.

In a 9" to 10" frying pan, combine butter, olive oil and Italian herb seasoning; place over medium heat until butter is melted. Brush butter mixture sparingly over eggplant; reserve remaining butter mixture in pan.

Broil eggplant about 4" below heat until lightly browned, 8 to 10 minutes; turn and brush with some of the remaining butter mixture. Return to broiler and broil until eggplant is browned and soft when pressed, 8 to 10 more minutes.

Meanwhile, add mushrooms to remaining butter mixture in pan and cook over medium high heat, stirring until liquid has evaporated and mushrooms are lightly browned; set aside.

Spread a third of the tomato sauce in a 9"x13" baking dish and layer with half the eggplant and half the mushrooms. Cover with another third of the tomato sauce and half the Jack cheese. Sprinkle with half the Parmesan cheese. Repeat layers, using remaining eggplant, mushrooms, tomato sauce and cheeses. (At this point, you may cover and refrigerate for up to a day.) Transport in a cooler.

Bake, covered in a 400 degree oven for 20 minutes. Uncover and continue baking until sauce is bubbly and top is browned, 15 to 20 more minutes. Makes 8 servings.