Preheat oven to 350. Slice eggplant and mushrooms thin. Weep eggplant by placing on a rack and lightly salting. Leave for about 30 minutes, flip, wait then wipe on paper towels. Place mushrooms and eggplant slices on a cookie sheet lined with a Silpat (what you still don't have one?) or lightly spray with cooking spray and bake until just barley dry (half-done).
Mix the ricotta with the beaten egg, S & P, garlic powder and optional oregano. If you want to use basil or thyme or onion powder be my guest. You are the one eating it. 🙂
Spray a large muffin tin (6 to a pan - a small one won't cut it) with cooking spray and then spoon in some sauce to coat the bottom generously. Add a layer of noodles, a little sauce, a little ricotta mixture, a layer of eggplant, some mozzarella, a little sauce, more noodles. Repeat the next layer with the mushrooms and build it as high as you can go. I can only fit two layers. On the top layer of noodles top with sauce and cheese.
Place in the oven to bake for 20 - 25 min covered with foil, turning once and removing foil the last 5 minutes. Pour a glass of red wine, toast some crunchy bread and mangia!