Eggplant Parmesan Casserole
| Yield: | 1 Servings |
| Categories: |
| 1 | lg | (about 1-1/2 lbs.) eggplant |
| About 1/3 cup salad oil | ||
| 1 | md | Onion; chopped |
| 1/4 | Lb.fresh mushrooms; sliced | |
| 1 | Clove garlic; minced or pressed | |
| 1 | cn | (15 oz.) tomato sauce |
| 3/4 | ts | Each: dry basil and oregano leaves |
| Salt and pepper to taste | ||
| 1 1/2 | c | Shredded mozzarella cheese |
| 1/2 | c | Grated Parmesan cheese. |
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