Eggplant & Mushroom Parmesan

Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat. Beat the eggs together in a shallow bowl. Fill another shallow bowl about 1/4 inch with breadcrumbs. Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at one time, the crumbs will get sticky and chunky. Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook; just let them get crispy on the outside. Add oil as necessary; don't let the pan dry out or burn. Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple handfuls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degrees oven for 15 minutes (oven temps vary). Add another couple handfuls of cheese and bake uncovered for about 8-10 minutes.