Eggplants at least 3 (medium size)
1 lb. ground meat
1 lb. Italian sausage meat (not links)
1 lb. sliced mushrooms
2 med. size onions, cut and quarter
Garlic (kernels or powder)
1 lg. jar spaghetti sauce (your choice)
1 can spaghetti paste
1 can bread crumbs
1 lb. fresh grated Parmesan cheese
1 can grated Parmesan cheese
2 eggs

Peel and slice thin eggplant (like pancakes). Dip into egg and milk (beaten) and coat with bread crumbs. Fry until brown both sides, place on paper towel to drain.

Break up chop meat to fry, drain. Prepare and fry sausage, drain.

Using some drippings from the sausage fry your onions to soften, drain. Using some drippings from the sausage fry the mushrooms, drain.

Into a large baking dish approximately 14-20 or larger. Place a layer of eggplant, sprinkle chopped meat, sausage, onions, mushrooms. Cover slightly with spaghetti sauce, repeat eggplant chop meat, etc. until all eggplant is used.

Now sprinkle grated Parmesan cheese completely covering top. Mix what is left over spaghetti sauce and paste together and cover top. Sprinkle top with grated Parmesan cheese. Bake at 350 degrees until cheese starts to brown, approximately 3/4 hour.