Eggplant Strada

1 large eggplant sliced lenghtwise 1/2 inch thick
1 pound ground lamb or ground beef
2 teaspoons allspice
1 small onion minced
3 cloves garlic minced
4 leaves fresh sage chopped
2 Tablespoons fresh parsley chopped
1/2 pound fresh mushrooms sliced
1 can whole tomatoes
1 can tomato sauce
1 Tablespoon olive oil
1/4 cup olive oil divided
1/4 cup bread crumbs

In a large pan heat 1/2 of the olive oil. Add 1/2 of the eggplant slices. Cook for 2 minutes on each side. Remove from pan, drain on paper towel. Repeat with other half of the eggplant. In same pan heat remaining olive oil over medium high heat. Saute garlic and onions for 2 minutes, stirring constantly. Add meat, cook until cooked through. Add mushrooms and spices. Cook until mushrooms are softened. Add tomatoes and tomato sauce. Bring to a boil. Reduce heat to simmer. Cook until liquid is reduced by half. In a 13 x 9 oven safe casserol dish layer 1/2 of the eggplant. Top with 1/2 of the meat sauce. Add remaining eggplant. cover with remaining meat sauce. Top with bredcrumbs. Bake in a 450º oven for 30 minutes. Remove from oven. Let stand for 5 minutes before serving. Serve with rice.

Cubes of bread may be used instead of bread crumbs.