1/4 c. salad oil
1 (4 oz.) can mushrooms
1 med. onion, chopped
1 med. green pepper, chopped
1 med. eggplant, cubed
1 can pear shaped tomatoes
1 tsp. salt
1 tsp. chopped parsley
1 c. Parmesan cheese
1 c. Mozzarella cheese
2 eggs

Saute onion, green pepper and eggplant in 1/4 cup oil until limp. Add mushrooms, tomatoes, salt and parsley. Simmer until it thickens. Beat eggs slightly and add Mozzarella and Parmesan cheese. In baking dish layer eggplant mixture and cheese mixture. End with cheese and egg mixture. Bake at 350 degrees for 30 to 34 minutes.