1 whole eggplant cut into slices
1/2 lb or more Large Mushrooms, cut into thick slices
1-2 thinly sliced cloves of garlic
1 Tomato, cut into thin slices
1/2 cup Parmesan Cheese
1 cup shredded Mozzarella Cheese
1 Tsp. Italian seasoning if desired.
Olive oil, sufficient for frying.
Heat a pan with some cooking spray and drizzle in a little olive oil. Place your slices of eggplant into the pan and let it fry until browned on both sides. Place a layer into an oiled casserole dish, and then saute the mushrooms, when they’ve cooked a little place them on top of the eggplants, then top with slices of a thinly sliced tomato. You can sprinkle some Italian seasoning here as well if you like. I always forget to do so, but it’s an option.
Sprinkle with some Parmesan Cheese, I used the powdered stuff in the can, but I think some freshly grated Parmesan Reggiano would go wonderfully here. Top it off with some grated Mozzarella Cheese or slices of fresh Mozzarella cover and place in a 350 deg. oven for at least 30-45 minutes. You can take the lid off and let it brown for the last 10 minutes to get a nice toasted layer of taste in there.