transylvanian eggplant casserole

From Sundays at Moosewood Restaurant By The Moosewood Collective, with some changes by me.

This recipe serves at least 6 people, it makes a lasagna pan sized amount.

Measure	Ingredient
2 mediums	Eggplants, cut crosswise into 1/2 inch slices
2 cups	Chopped onions
3 tablespoons	Veg. oil
4 cups	Sliced mushrooms
1 14 oz can	Diced tomatoes
1½ teaspoon	Dried marjoram (I used fresh)
¾ teaspoon	Dried thyme
1 teaspoon	Sweet Hungarian paprika
	Salt and freshly ground black pepper to taste
4½ cup	Cooked brown rice
¼ cup	Fresh lemon juice
¼ cup	Chopped fresh parsley
2 tablespoons	Pine nuts
4	Eggs, well beaten
½ cup	Bread crumbs
Place the eggplant slices on an oiled baking sheet, salt them lightly, and cover them with aluminum foil. Bake at 400-F. until tender, 20 to 25 minutes. Lower oven to 350. Meanwhile, saute the onions in the oil until translucent. Add the mushrooms and continue to cook,covered, on medium heat until the mushrooms have released their juices and become soft. Stir in the tomatoes, marjoram, thyme, paprika, salt and black pepper. Cover and simmer for 5 minutes. Remove from the heat. Set aside. Combine the rice, lemon juice, parsley, and pine nuts. To assemble the casserole, oil a 9x13x2 1/2-inch baking dish. Spread the rice mixture on the bottom and cover with the eggplant slices. Spoon the sauteed vegetables on top of the eggplant layer. Pour the eggs evenly over the top of the casserole so that they drizzle down into it. Top the casserole with the bread crumbs and bake it, covered, at 350, for about 30 minutes. Then uncover and bake for 10 minutes until the top is crisp and the casserole still moist.