1 med. eggplant
1 egg, beaten
Bread crumbs for coating
1 can stewed tomatoes
1 med. onion, sliced
1 med. pepper, sliced
4 med. mushrooms, sliced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. pepper
1/4 tsp. salt
1 c. shredded Mozzarella cheese

Peel eggplant and slice into 1/2 inch thick pieces. Cut any remaining eggplant into cubes and set aside. Dip eggplant slices into beaten egg and then bread crumbs. Arrange the slices in an oiled 9 x 13 inch pan. Bake at 350 degrees for 25 minutes. While eggplant is baking, combine the rest of ingredients, including left over cubes, in a saucepan. Boil together for 20 minutes. Remove eggplant slices from oven and turn slices over. Pour mixture over eggplant and top with Mozzarella. Bake for 20 minutes more.