2 eggplants
1 box mushrooms
Eggs [as many as are needed, about 5]
Flour [as much as is needed, about 2 cups]
Mozzarella cheese, grated
Parmesan cheese
Spaghetti sauce

Slice mushrooms and cook in oil until tender.

Beat eggs.

Prepare eggplant: slice, dip in flour, then egg, then flour and fry in oil.

Layer in casserole: sauce, grated cheeses, eggplant, mushrooms. Repeat.

Bake at 375 F degrees for 1/2 hour.

Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication.......... The home cook who took the photograph for this entry, Mary Melfi, found that not only is this one of the easiest recipes for "eggplant parmigiano" around, but it is also one of the best tasting one. The mushroom and eggplant combination give the dish a very special flavor.

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