Cheesy Eggplant Parmesan

Preheat oven to 400 F. Make sauce by heating 2 Tbsp extra virgin olive oil in a saucepan and sauteing 3/4 cup sliced fresh mushrooms and 1/4 cup chopped green onions till tender but not brown. Stir in 1/2 cup white cooking wine, 1/2 tsp each dried crushed (or 1 1/2 fresh chopped) oregano, basil, and white sugar, 1/4 tsp salt and a pint of home-canned or other tomatoes (undrained), breaking up while cooking. Bring to boil, reduce heat, and simmer uncovered 10 minutes. Meanwhile, mix 1/4 cup unbleached flour with 1/2 tsp salt on a plate, and begin to heat 1/3 cup e.v. olive oil in a large skillet. Dip 1/2-inch thick slices of 1 medium or 3 small eggplants in one beaten egg in a shallow bowl, then in flour mixture. Brown eggplant in oil then blot off any excess oil on paper towel, and transfer to 13x9x2 baking dish greased with nonstick cooking spray. Combine 2 Tbsp cold water and 2 Tbsp cornstarch in a small cup and stir into tomato sauce, cooking and stirring till thickened and bubbling, then cook about two mintues more and remove from heat. Stir in 2 Tbsp chopped fresh parsley (or 2 tsp dried, crushed). Sprinkle eggplant slices with 1/3 cup grated Parmesan cheese, top with tomato sauce, then top with a layer of 6 oz. mozzarella cheese, grated or sliced thin. Bake 20 minutes till heated through and cheese is melted. If making garlic bread, add to oven about 5 minutes after putting in eggplant.