Eggplant Bake

Ingredients:
1 medium egg plant, peeled
2 tsp.sea salt
3/4 cup bread crumbs
3 tsp. garlic salt
1/2 tsp. pepper
2-3 eggs beaten
3 T. olive oil
1 medium onion, chopped
1 cup mushrooms, sliced
3-4 large tomatoes, diced (save seeds and juice)
1 cup shredded mozzarella cheese

Directions:
* Cut eggplant into slices about 1/4 inches thick. Put into a colander that is on a plate and sprinkle the eggplant with salt. Let stand for 30 minutes. Rinse under cold water and dry slightly with a paper towel.
* Combine breadcrumbs, garlic salt, and pepper in a bowl. In another bowl add the eggs and beat. Coat the eggplant in egg and then dip into the breadcrumb mixture.
* Place 2 T. of the olive oil in a skillet. Cook the eggplant on each side until lightly brown. (If you have extra eggplant you can do up to this step and put it in a air tight container and freeze it to make this dish again later.)
*Place eggplant in an ungreased 13x9 baking dish.
*Using the same skillet add the remaining 1 T. of olive oil and saute the onions and mushrooms until the onion is tender. Spread over the eggplant.
*Add the tomatoes including the seeds and juice
* Bake uncovered at 350 degrees for 25 minutes
* Top with cheese and bake uncovered for another 25-30 minutes until golden brown

Serves:6-8

Thank you Joel Landis