2 lg. home grown tomatoes
3 tbsp. olive oil
1 egg, slightly beaten
1 1/2 c. shredded Mozzarella
1 1/2 c. sauteed mushrooms
1/2 c. grated Parmesan cheese

Slice tomatoes 3/4 inch thick, dip in egg. Then in bread crumbs. Brown slowly in olive oil. Place in casserole pan. Sprinkle Mozzarella cheese over them. Spoon mushrooms on tomatoes and sprinkle with Parmesan. Place under broiler until Mozzarella bubbles, approximately 10 minutes.