Preheat oven broiler.
Arrange eggplant slices on a baking sheet coated with a little olive oil; broil for 3 minutes per side or
until lightly browned.
Adjust oven to Bake at 375 degrees. Coat a large skillet with olive oil over medium-high heat; add
onion, Italian seasoning, garlic and mushrooms and cook for 5 minutes or until tender and liquid has
evaporated. Spread half of the mushroom mixture in a 2-quart baking dish coated with a little olive oil.
Layer half of the eggplant slices over the mushroom mixture then sprinkle with half the pepper and top
with 1/2 cup of tomato sauce. In a small bowl, combine beaten egg with 1/2 cup of Mozzarella; spread
mixture on top of the tomato sauce then spread remaining mushroom mixture over the Mozzarella.
Top with remaining eggplant slices, sprinkle with remaining pepper and top with remaining tomato
sauce. Cover with aluminum foil wrap and bake for 1 hour.
Remove from oven, uncover and sprinkle with remaining Mozzarella and the Parmesan. Bake,
uncovered, for 5 minutes or until cheeses melt. Allow casserole to stand for 10 minutes before serving.