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Eggplant Casserole

3 tablespoons of olive oil
2 eggs
1 onion, chopped fine
1 pound of fresh mushrooms, sliced
1/4 teaspoon of sage
1/4 teaspoon of poultry seasoning
2 eggplants, sliced
2 cups of grated Monterey Jack cheese
1/4 cup of rye bread crumbs




Grease casserole dish with half of olive oil. Mix eggs, onions, mushrooms, and seasoning together. Alternate layers of eggplant, mixture, cheese, continuing in this manner, ending with cheese on top. Sprinkle bread crumbs and bake at 350ºF. for 40 minutes

 

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