Eggplant Parmesan *

1 eggplant (1 pound), sliced
1/2 pound sliced fresh mushrooms
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 jar (24 oz) spaghetti sauce

Heat oven to 400.  Layer half each of the eggplant and mushrooms in a 13x9 pan sprayed with nonstick cooking spray.  Top with 1/3 of the parmesan and 1/3 of the mozzarella.  Repeat layers.  Top with spaghetti sauce; cover.  Bake 35 minutes.  Remove foil.  Sprinkle casserole with remaining cheeses.  Bake, uncovered, 5 minutes or until cheese is melted.

6 servings.