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1. Preheat the oven to 375 degrees.
2. Beat the eggs together in a shallow bowl.
3. Fill another shallow bowl with bread crumbs, about 1/4 inch deep.
4. Dip each eggplant slice in the egg bowl.
5. Let the excess drip off.
6. Then dip the slice in the breadcrumbs, covering both sides.
7. Repeat this process, adding more breadcrumbs as needed.
8. In a medium frying pan, add enough oil to just coat the bottom.
9. Brown a few slices at a time, until just browned and crispy.
10. Add more vegetable oil as needed.
11. Transfer the slices to a plate lined with paper towels, to drain.
12. Once you have browned all of the eggplant slices, place a layer in the bottom of a 9x11 rectangular casserole dish.
13. Pour half of the pasta sauce on the top.
14. Add the sliced mushrooms and a couple of handfuls of mozzarella cheese.
15. Add another layer of eggplant and the rest of the sauce.
16. Cover the casserole dish with aluminum foil.
17. Bake for 15 minutes.
18. Add another couple handfuls of cheese and bake uncovered for about 8-10 minutes.
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