6 sm. eggplants, sliced
1 c. bread crumbs
Salt and pepper to taste
1 (5 oz.) can sliced mushrooms
6 thin slices tomato
1 tsp. grated onion
1 egg, beaten
2 tbsp. vegetable oil
1 tbsp. parsley
1 (15 oz.) can tomato sauce
8 slices Mozzarella cheese

Dip eggplant in egg and then in bread crumbs. Heat vegetable oil in skillet. Brown eggplant lightly on both sides. Arrange in buttered baking dish. Season to taste and sprinkle with parsley and sliced mushrooms, which have been well drained. Pour tomato sauce over mixture in casserole. Top with tomato slices, then cheese slices. Sprinkle grated onion over cheese. Bake at 375 degrees for 30 minutes, or until cheese slices are melted.