Italian Baked Eggplant

This is the way my grandmother used to
fry up fresh eggplant and bake it into
the most wonderful eggplant casserole.


Ingredients:
1 med. eggplant
1 egg, beaten
Bread crumbs for coating
1 can stewed tomatoes
1 med. onion, sliced
1 med. pepper, sliced
4 med. mushrooms, sliced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. pepper
1/4 tsp. salt
1 c. shredded Mozzarella cheese

Directions:
Peel eggplant and slice into 1/2 inch thick pieces.
Cut any remaining eggplant into cubes and set aside.
Dip eggplant slices into beaten egg and then bread crumbs.
Arrange the slices in an olive oiled 9 x 13 inch pan.
Bake at 350 degrees for 25 minutes.
While eggplant is baking, combine the rest of ingredients,
including left over cubes, in a saucepan.
Boil together for 20 minutes.
Remove eggplant slices from oven and turn slices over.
Pour mixture over eggplant and top with Mozzarella.
Bake for 20 minutes more.