1 lb. Italian sausage
1 med. size onion, chopped
1 (15 1/2 oz.) jar spaghetti sauce
1/2 lb. mushrooms, sliced
1 can (6 oz.) sliced Mozzarella cheese
2 lg. eggs
1 c. milk
1 tbsp. salad oil
1 c. all purpose flour
1/4 tsp. salt
1/4 c. freshly grated Parmesan cheese
1 can (6 oz.) pitted black olives, drained and sliced

Remove and discard sausage casings. Crumble meat into a 10 to 12 inch frying pan over medium heat. Add onion and cook, stirring frequently, until onion is limp and sausage well browned, about 10 minutes. Discard fat and stir in spaghetti sauce, mushrooms, and olive. Heat until bubbly, then pour into an ungreased 9 x 13 baking dish or pan. Evenly arrange Mozzarella over top. In a blender, whirl eggs, milk, oil, flour and salt until smooth. Evenly pour over Mozzarella, then sprinkle with Parmesan.

Bake uncovered in a 400 degree oven until crust is puffed and golden brown, about 25 minutes. Cut into squares and serve at once. Makes 6 servings.