1 whole eggplant
1/2 lb. sliced Mozzarella
2 whole tomatoes
1/2 lb. fresh mushrooms
1/4 c. oil
1 egg (or egg substitute)
1 c. tomato sauce

Peel eggplant and slice in 1/2" rounds. Pound with mallet to 1/4" thickness. Dip eggplant slices in egg then in bread crumbs, saute breaded eggplant in oil. Drain on absorbent paper. Place eggplant in bottom of 10"x10" oven baking dish. Arrange tomato slices on eggplant, then sliced mushrooms. Arrange Mozzarella cheese over top. Top with tomato sauce. Bake at 450 degrees for 15 to 20 minutes. 6 servings. 250 calories per serving.