Have a great day.. Remember eat your veggies!
3.Mix remaining egg and ricotta together, set aside.
6.Spread 1/2 cup of tomato basil sauce in bottom of a
9x13 baking dish. Place a layer of cooked eggplant on
top of pasta sauce. Cover eggplant layer with half of ricotta
mixture, then mushroom mixture. Repeat. Lay final layer of
eggplant on top cover with 1/2 cup of sauce, mozzarella cheese,
7.Cover with aluminum foil, bake at 350 F for 35 - 40 minutes.
Let rest 15 minutes, before serving.