Cooking for Zo

1/2 cup olive oil

24 oz pesto tomato sauce (made from scratch or use Newman's Own brand. Tastes good either way.)

1/2 cup Bella mushrooms (chopped)
1 small red onion (Juliane)

1 tbsp butter

8 oz mozzarella (shredded)

1/4 cup Parmesan (finely grated)

12 oz light ricotta cheese

Peel eggplant in zebra pattern and then slice into 1/4 inch pieces. In a bowl whisk 3 eggs with 1/2 cup milk till smooth. Dip eggplant into bowl of flour, then dip into the egg/milk mix and finally dip them into a Italian bread crumbs/Parmesan-reggiano mixture (I use a plate for them.) Lay breaded eggplant on a cookie sheet, then move to refrigerator and allow to sit for 30 min.

In a small to medium sauce pan saute saute onion and mushrooms. Once sauteed mix in sauce and turn heat to low for 10 minutes and then turn heat off completely.

While the eggplant is in the fridge and the sauce is on low go ahead and whisk remaining eggs till smooth in a medium bowl. Mix in remaining cheeses,a little crack pepper and then sit aside.

In a frying pan heat up olive oil. Fry eggplant for 3 minutes on each side or until golden brown place on plate with paper towel to drain.

Preheat oven to 350 degrees.

In a 9 x 9 baking dish we are going to make layers of sauce, cheese and eggplant. Start out by spooning in enough sauce to just barley cover the bottom of the baking dish. Then make a layer of eggplant tyring not to overlap too much. After this layer you will make a layer of sauce, then cheese then eggplant until even with baking dish. On the top layer crack a little pepper and sprinkle remaining cheese. Bake for 40 minutes uncovered at 350 degrees on your ovens center rack. Remove and allow to cool for 15 minutes before serving.