1 med. eggplant
2 eggs
1/4 c. water
1/3 c. flour 1 c. dry crumbs
Oil
1 recipe Italian Sauce
8 oz. Mozzarella cheese
1/4 c. Parmesan cheese

Cut unpeeled eggplant into 1/4" slices. In medium bowl beat together eggs and water. Coat eggplant slices in flour; dip in egg mixture, then coat with bread crumbs.

In large skillet, cook eggplant slices in oil until lightly browned, drain.

In the bottom of 10"x6"x2" baking dish, spread 1/2 cup Italian sauce. Layer half eggplant, half cheese and half remaining sauce. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 20 to 30 minutes.

ITALIAN SAUCE: In large saucepan, cook 1 medium onion, sliced and 1 1/2 cups fresh sliced mushrooms in 2 tablespoons olive oil until tender, but not brown. Stir in 1 (1 lb.) can undrained tomatoes, cut up; 1 (8 oz.) can tomato sauce, 1/2 of 6 oz. (1/3 c.) can tomato paste, 2 tablespoons dry red wine, 1 small clove garlic, minced, 2 teaspoon dried oregano, crushed and 1/4 teaspoon salt. Bring to a boil. Reduce heat. Simmer, uncovered, 30 minutes. Makes 2 1/3 cups.