Slice peeled eggplant in circles 1/4 inch thick. Dip in beaten egg, then in bread crumbs with Romano cheese added (about 2 tablespoons cheese to 2 cups crumbs). Fry in oil until browned on both sides. Oil a casserole. Spread a layer of Ragu spaghetti sauce on bottom and lay eggplant all over sauce. Cover with grated Mozzarella cheese. Cover cheese with remaining spaghetti sauce. Bake at 350 degrees for 30 minutes. Mushroom pieces can be added before the cheese, if desired.