I just kind of made this up tonight:

2 large eggplants, sliced into 1/2 inch slices
1-2 cups of sliced portabella or baby bella mushrooms
1/3 vidalia onion, diced
2 heaping tablespoons minced garlic (from a jar)
20 ping-pong-ball-sized tomatoes
fresh rosemary
fresh oregano
16oz tomato sauce
12oz tomato paste
15oz ricotta cheese
2 cups or so of shredded cheese (I use "mexican four cheese blend")
olive oil, about 3 tbsp


Cook the tomatoes in a pan with no water or oil until they're squishy.
In a large saucepan, sautée the onion and mushrooms, add the garlic, rosemary, and oregano. Add the squishy tomatoes and the tomato sauce and paste. Stir that up.

Line the bottom of a casserole pan (13" x 9") with slices of eggplant (this took one whole eggplant in mine).
Add enough of the tomato mixture to cover these when spread around with the back of a spoon.
Spread all of the ricotta cheese evenly on top of this.
Sprinkle half of the shredded cheese.
Layer the rest of the eggplant on top of this. Dump on the rest of the tomato mixture and spread evenly. Sprinkle on the rest of the cheese.
Cover with aluminum foil and bake at 350 for 45 minutes.

Next time I may try topping it with breadcrumbs, we'll see. I'm curious if this turns out well. It sure smells good!

UPDATE: Wow, that was YUMMY!!!