Eggplant Parmesan (version XIV)

1 small eggplant, unpeeled, cut in 1/2-inch slices
3/4 cup tomato sauce
1 small onion, peeled and sliced
1 small bell pepper, sliced
1 can (4-ounces) mushrooms, drained
1 pinch basil
1 pinch oregano
garlic salt to taste
pepper to taste
4 ounces mozzarella cheese, shredded
1 tablespoon parmesan cheese, grated

Bake eggplant slices on ungreased cookie sheet for 20 minutes at 400 F until soft. Combine rest of ingredients, except cheeses, in saucepan and simmer for 20 minutes. Layer 1/2 the eggplant, 1/2 the sauce, and 1/2 of the cheeses in a square baking dish. Should have two full layers in dish. Bake for 30 minutes at 350 F.

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