Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
1/2 (14 1/2 oz.) can tomatoes
1 (3 oz.) can tomato paste
1 (3 oz.) can crown mushrooms
1 c. Parmesan cheese
1 c. bread crumbs
1 clove garlic

Preparation

Cut eggplant in half lengthwise.
Remove pulp, leaving 1/4-inch ridge on shell.
Saute pulp in oil with garlic.
In another bowl, mix together other ingredients.
Add eggplant mixture to tomato mixture and fill 2 halves of eggplant shells. Top with Mozzarella cheese and bake until hot at 350\u00b0.