Instructions: Cut aubergine into 1/2 inch thick slices; brush cut sides with 1/4 cup of the oil (I use olive oil). Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 degree oven until browned and very soft, about 30 minutes.

Heat 1 TBSP. oil (I use olive oil) in a frying pan over medium heat; add onion, mushrooms, and garlic and cook until soft. Add tomato sauce, basil and oregano; simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Layer about half the aubergine in a shallow 1-1/2 quart (I use a larger one) top with half the sauce, then half the mozzarella and half the Parmesan cheese. Repeat the layers. Bake, uncovered, in a 350 degree oven until hot and bubbly, about 25 minutes.

Serves 6

Note: For a whole meal casserole, brown and drain 1 lb. lean ground beef, then add it to the cooked sauce.

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