Olive Oil to fry
1 large eggplant (about 1 lb.) sliced
Breadcrumbs (Italian seasoned) and 2 eggs to dip eggplant slices
1/3 cup parmesan cheese (fine grate)
1 1/2 cup mozzarella cheese (coarse grate)
1 cup mushrooms (Dawn can omit)
2 cups fresh spinach leaves
1 bottle of prepared spaghetti sauce
Heat Olive Oil in large skillet. Dip sliced eggplant into eggs and then into Italian Bread crumbs. Fry until bread crumbs turn golden brown (a few minutes each side). Remove and line sightly oiled baking pan with one layer of eggplant. Cover eggplant with parmesan cheese, mozzerella cheese, mushrooms and spinach. Repet second layer. Cover with jar of spaghetti sauce and finish with more mozzarella cheese. Cover with foil and place in preheated 400 degree oven for about 35 minutes. Remove foil and cook for about 5 minutes more uncovered. Let stand for 5 or 10 minutes before serving.
Very yummy, My kids ate it too, they kept asking what it was, but gobbled it up nonetheless.:)
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