1 lg. eggplant
2 eggs
Seasoned bread crumbs
Parmesan cheese
6-8 Mozzarella cheese slices
Olive oil
Vegetable oil

SAUCE:

1 sm. onion
1 can sliced mushrooms
1 (8 oz.) can tomato sauce
1 (15 oz.) can stewed tomatoes
3/4 tsp. oregano
Salt and pepper to taste
1 tsp. Lawry's Salad Supreme seasoning

Saute chopped onion and garlic in a little olive oil. Add mushrooms with liquid, tomato sauce, stewed tomatoes (mashed) and seasonings. Simmer gently 1 hour.

Peel and slice eggplant into 1/2 to 3/4 inch thick slices. Dip in beaten eggs and dredge in bread crumbs. Brown in equal parts of olive oil and vegetable oil until golden. Drain and place in greased 9x13 pan.