Eggplant Parmigiana

Preheat oven to 425 degrees (F).

Arrange the eggplant slices in the bottom of a 9×13 baking dish and place the tomatoes over each eggplant slice.

Sprinkle with half of the minced garlic, then add garlic powder, salt, pepper, and basil. Remember to evenly divide up your seasonings amongst all of the slices. Drizzle olive oil over the eggplants. Season with any remaining seasonings and the remaining minced garlic, and then arrange the mushroom slices over the entire mixture.

Cover and bake for 30 minutes.

Remove from oven and add the bread crumbs, and top it with the shredded mozzarella. Put it back in the oven and cook it uncovered for about 10 more minutes, or until the cheese has melted.

Let it cool for a few minutes before serving.