Eggplant Parmesan

• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 12 teaspoon salt
• 14 teaspoon sugar
• 12 teaspoon dried oregano
• 12 teaspoon ground black pepper
• 2 slender Japanese eggplants, peeled and sliced
• 12 lb fresh mushrooms (I have used canned, when I didn't have fresh mushrooms on hand)
• 12 cup grated parmesan cheese, divided
• 2 cups mozzarella cheese, divided
• 1 (26 ounce) jar spaghetti sauce
• additional parmesan and mozzarella cheese (to garnish)

1. Mix the first six ingredients in a small bowl.
2. Spray a 13x9 (or there about) with Pam spray.
3. Brush both sides of eggplant slices with the vinegar mixture, or just place the slices in the mixture and turn to coat.
4. Place 1/2 of the slices in prepared pan.
5. Spread 1/2 of the mushrooms over the eggplant.
6. Top with 1/2 of the grated parmesan and 1/2 of the mozzarella.
7. Repeat layers.
8. Top with Spaghetti Sauce.
9. Cover with aluminum for a bake at 400 degrees for 35 minutes.
10. Remove from oven.
11. Top with additional parmesan and mozzarella and return to oven uncovered for 5 more minutes or until the cheese is melted.

balsamic vinegar, olive oil, salt, sugar, oregano, ground black pepper, slender japanese eggplants, mushrooms, parmesan cheese, mozzarella cheese, spaghetti sauce, parmesan

Taken from www.food.com/recipe/eggplant-parmesan-384413 (may not work)