Eggplant Parmigiana

Ingredients

• 2 medium sized Eggplants
• 1 cup Vegetable oil
• 2 6-oz cans Tomato paste
• 2 cups Water
• 1/2 cups grated Parmesan cheese
• 1 3-oz can Mushrooms
• 1 lb Mozzarella cheese

Peel eggplant and slice into 1.2 inch slices. Fry in oil until lightly browned. Drain on paper towels. Cover bottom of a 13 x 9 x 2-inch buttered pan with a layer of eggplant slices. Combine tomato paste and water, mixing well. Pour over eggplant. Sprinkle with Parmesan cheese, mushrooms and mozzarella cheese. Repeat laters, ending with mozzarella cheese. Bake in a 400 degree oven for 20 minutes or until cheese is bubbly. Makes 10 servings.