3 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1/2 teaspoon dried oregano |
1/2 teaspoon ground black pepper |
2 slender japanese eggplants, peeled and sliced |
1/2 lb fresh mushrooms (i have used canned, when i didn't have fresh mushrooms on hand) |
1/2 cup grated parmesan cheese, divided |
2 cups mozzarella cheese, divided |
1 (26 ounce) jar spaghetti sauce |
additional parmesan and mozzarella cheese (to garnish) |