Eggplant Parmigiana

2 Eggplants (about 1lb. each), peeled, sliced 1/2" thick
1 Medium Onion, chopped
1 Can drained black olives (opt.)
1 Can drained sliced mushrooms (opt.)
1 - 28oz. Can Tomatoes
1 t. Crushed Oregano
1/2 t. Crushed Basil
1/4 t. Salt
1/4 t. Pepper
1 C Shredded Mozzarella cheese
1/4 Grated Parmesan cheese

  Broil eggplant slices 5 inches from heat, 5 minutes or until brown on one side.  Arrange with brown side down in a 9x9x1 3/4" baking dish that has been sprayed with a non-stick spray.  Top with onions, olives and mushrooms.  Combine tomatoes with oregano, basil, salt and pepper: pour over eggplant.  Bake at 350 degrees for 30 minutes.  Top with Mozzarella and Parmesan cheese and bake another 15 minutes.