EGGPLANT PARMESAN

2 eggplants, medium size
2-3 tablespoons olive oil
1 onion, diced
6 large cremini mushrooms, chopped
4 garlic cloves, chopped
1/2 pound lean ground beef
2 24 ounce jars marinara sauce (I used Barilla)
8 ounces mozzarella, thinly sliced
3/4 cup asiago cheese, grated
1/2 parmesan cheese, grated
Salt to taste
Pepper, freshly ground to taste
Fresh basil, chopped

Slice eggplants into 1/4-1/2 inch rounds.  Grill on high heat until both sides are browned and tender.

In a skillet sauté onions in olive oil until translucent.  Set aside in a bowl.  Sauté mushrooms in the same skillet adding garlic at the last minute before mushrooms are done.  Toss into bowl with the onions.  Adding more oil if needed, sauté beef until cooked.  Pour the onions, mushrooms and garlic back into the skillet and add the marinara sauce.  Salt and pepper to taste and cook for 15 minutes.  Add basil at the end so it does not get cooked.

Preheat the oven to 350°.  In a 9x13 inch baking dish, pour enough marinara sauce to cover the bottom.  Place a layer of eggplant over the sauce and cover the eggplant with more sauce.  Top with slices of mozzarella then asiago and repeat layers ending with sauce as a top layer.  Sprinkle with parmesan cheese and bake for 35 minutes or until bubbly and browned.

*  The ingredients can be altered to your taste.  I happen to like lots of sauce.  You can not use asiago at all and more parmesan, but the mozzarella makes it creamy and yummy.