Eggplant Parmesian

• 1 large eggplant
• 3 eggs, beaten
• 1 c. seasoned bread crumbs
• 3/4 c. salad oil
• 1/2 c. grated Parmesan cheese
• oregano
• 32 oz. can tomato sauce
• 1 lb. fresh mushrooms, sauteed

1. Preheat oven to 350u0b0.
2. Slice eggplant in 1/8 to 1/4-inch slices lengthwise.
3. Dip each slice first into eggs, then into crumbs.
4. Saute in hot oil until golden brown on each side.
5. Place layer of eggplant in 1 1/2 to 2-quart casserole.
6. Sprinkle with Parmesan cheese, oregano and mushrooms.
7. Place layer of Mozzarella over mushrooms.
8. Cover well with some of the tomato sauce.
9. Repeat until all eggplant is used.
10. Top last layer of sauce with rest of Mozzarella.
11. Bake, uncovered, 1/2 hour or until sauce is bubbly and cheese is melted.

eggplant, eggs, bread crumbs, salad oil, parmesan cheese, oregano, tomato sauce, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322096 (may not work)