Eggplant Or Zucchini Parmigiana - cooking recipe

Ingredients

1 large eggplant or 2 large zucchini or a mixture, if desired
1/2 lb. cheese (Mozzarella or Muenster, or medium Cheddar or Colby or Jack)
15 oz. can tomato puree (slightly watered down tomato paste)
1 large onion, diced fine
1/2 c. toasted wheat germ
1/4 lb. mushrooms
4 Tbsp. oil
spices to taste: garlic powder, oregano, basil, salt and pepper

Preparation

Dice onion fine and saute in oil until soft.
Add the tomato sauce and all spices to the onions.
Bring to a very slight boil and let simmer, uncovered, 10 minutes.
Remember, sauce should now be very tangy as the vegetables and cheese will later dilute this.