Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
1 large can whole tomatoes, chopped
1 (8 oz.) can mushrooms
Parmesan cheese
12 to 14 oz. Mozzarella cheese, shredded
garlic to taste
black pepper to taste
1 qt. oil for frying

Preparation

Peel eggplant and slice lengthwise into 1/2-inch thick pieces. Fry in oil until tender.
Drain on paper towels.
(Press with paper towels to get out as much grease as possible.)
Drain tomatoes and mushrooms; get as much juice out of the tomatoes as possible.
Mix with seasonings.
Layer eggplant, tomato mix, Mozzarella and Parmesan.
Repeat and top with tomato sauce, Parmesan and pepper.
Bake at 350\u00b0 for 30 to 60 minutes.
To make enough to fill a casserole dish (about 10 x 10-inch), you need to double.