1 large eggplant, peeled and sliced 1/4 inch thick
2 eggs, beaten
1/2 tsp. oregano
1/2 tsp. Italian seasoning
1/4 tsp. basil
1/4 tsp. garlic salt
1 tsp. salt
1/4 tsp. pepper
1 c. dried bread crumbs
1 onion chopped
2 large portabella mushrooms thin sliced
3 c. tomato sauce
olive oil
1/2 c. shredded parmesan cheese
1 lb. grated mozzarella cheese

Preheat oven to 350°F. Mix eggs, oregano, Italian seasoning, basil, garlic salt, salt, and pepper together for batter. Dip eggplant in egg mixture and then into bread crumbs. In a large skillet sauté the eggplant in the oil until browned on both sides. Arrange in a baking dish. In the same skillet sauté the onions and mushrooms adding more oil. Layer half the mixture over the eggplant, half the tomato sauce and half cheese. Repeat layers.

Bake for 45 minutes until bubbly.

Serves 6 to 8.