Eggplant Casserole - cooking recipe

Ingredients

1 small eggplant (about 1 1/4 lb.)
1 (8 oz.) pkg. medium size mushrooms
1 medium size onion
1 garlic clove
olive or salad oil
1 (35 oz.) can Italian plum tomatoes
1 3/4 tsp. sugar
1 1/4 tsp. salt
1 large egg
1/2 c. plain dried bread crumbs
1 (8 oz.) pkg. shredded Mozzarella cheese (2 c.)
3 Tbsp. chopped parsley
1 Tbsp. grated Parmesan cheese

Preparation

About 1 1/4 hours before serving, from eggplant, cut 12 (1/4-inch) thick lengthwise slices; set aside.
Coarsely chop any remaining eggplant to add to sauce later.
Finely chop mushrooms and onion.
Mince the garlic.
In a 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook mushrooms, garlic and 3 tablespoons water until tender.
Remove mushroom mixture to large bowl.