1 cup homemade spaghetti sauce
1 eggplant
2 eggs beaten
1 tsp kosher salt
1 cup olive oil
2 Tbsp fresh basil
Italian bread crumbs
1 cup scamorza cheese (or mozzarella) - grated
1/2 cup parmaesan cheese
1 cup mushrooms
Slice eggplant in 1/4 inch thick slices. Place in bowl, sprinkle with salt and place a heavy weight on it for about 30 minutes. Pour off liquid in bottom of bowl.
Fry eggplant in olive oil for about 5 minutes BEFORE dipping in egg and bread crumbs. Refry after dipping in egg and crumbs until golden brown. Drain on paper towels
Cover bottom of 13 by 9 inch glass baking dish with spaghetti sauce, then put a layer of eggplant. Then a layer of grated scamorza. Sprinkle with parmaesan.
Bake at 350 degrees for about an hour. Mange!
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