Eggplant Parmigiana - cooking recipe

Ingredients

2 medium size eggplants
1 c. vegetable oil
2 (6 oz.) cans tomato paste
2 c. water
1/2 c. grated Parmesan cheese
1 (3 oz.) can mushrooms
1 lb. Mozzarella cheese

Preparation

Peel eggplants 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 eggplants. Sprinkle with Parmesan cheese, mushrooms and Mozzarella cheese. Repeat layers, ending with Mozzarella cheese.
Bake in a 400\u00b0 oven for 20 minutes or until cheese is bubbly.
Makes 10 servings.