1 eggplant
1 (12 oz.) can tomato sauce
2 c. mushrooms (cut up, sauteed)
Mozzarella cheese
Sharp Cheddar
Egg batter (2 eggs beat)
Cracker crumbs with garlic salt, oregano, pepper, basil

Slice eggplant in thin round slices, dip in egg batter then roll in cracker crumb mixture, fry until brown. Place in bottom of casserole dish to cover. Spread 1/2 tomato sauce over eggplant. Sprinkle with sauteed mushrooms, cover with Mozzarella cheese. Repeat the process once more. On top of last layer add Cheddar cheese with Mozzarella cheese. Bake in oven about 45 minutes at 325 degrees.