3 lg. eggplants
1 1/2 c. flour
1 lg. onion, sliced
2 green peppers, sliced
2 c. spaghetti sauce
3/4 lb. mushrooms, sliced
1 lb. Mozzarella cheese

Dab eggplant with flour. Saute eggplant in small amount of butter and oil in equal amounts until crisp. Place on paper towels. Saute onions; add peppers. Cook until tender. Add sauce and mushrooms.

In casserole dish place layers of sauce, eggplant, and cheese, finishing with cheese. Bake at 350 degrees 40 minutes, uncovered, until golden brown.