Eggplant Parmesan

Olive Oil

3-4 medium eggplants, peeled and sliced 1 in. thick

6 tomatoes, sliced (optional- peeled)

12 mushrooms, sliced

2 eggs, beaten

1 cup flour or seasoned bread crumbs

1 qt marinara sauce

Parmesan cheese, grated

Mozzarella cheese, sliced for top


Heat oil.  Cook mushrooms. Drain.

Dip eggplant sliced into egg then flour, brown in oil.

In casserole dish, layer- marinara sauce, eggplant, mushrooms, tomatoes, grated cheese.  Fill casserole dish with marinara sauce.  Place mozzarella slices on top.  Keep covered. For toasted top, uncover last 5 min. Bake 350 for 1 hour.