Eggplant Parmesan

1 L eggplant
10-12 mushrooms, sliced
plain pasta sauce (or whatever)
1/2 lb mozza, shredded.
italian seasoned bread crumbs
3 eggs
oil
salt (opt)

slice eggplant 1/2" strips.
beat eggs in bowl
crumbs in another bowl.

***save yourself hours of labour. Put the eggs in a plastic bag when you're done whisking. Put the crumbs in a separate plastic bag.

Shake your strips of eggplant around in the eggs
Pull 'em out & shake 'em around in the crumbs
pan fry each side till browned, in oil.
- keep an eye on 'em dammit.

You'll have to do this a few times to get through the whole eggplant, so while you're cooking your first batch, grab your casserole dish. Layer the bottom with eggplant...

LAYERS:
Eggplant
Sauce
Mushrooms
Cheese
Eggplant
Sauce

Cover w/ foil (OR the cover of the casserole dish, duh)
Bake 375, 15 minutes.

Pull out, cover with cheese (You sicko)

Toss it back in and bake uncovered for another 8-10 minutes.