Preheat oven to 350.

Pour the milk into a small bowl.

Mix the breadcrumbs and Italian seasoning together and spread that in a different shallow dish.

To bread the eggplant, dip each slice into the milk, then into the breadcrumbs on both sides.

Place the breaded eggplant in a single layer on a cookie sheet or bar pan.

Bake the eggplant for 30 to 40 minutes, until tender.

In the meantime, heat the olive oil over medium heat, and saute onions for 4-5 minutes.

Add mushrooms and saute until tender.

If you're using pressed garlic, spread a bit on the hot eggplant slices. If using garlic powder, sprinkle some on.

Top each eggplant with a spoonful of pizza sauce and a sprinkle of mozzarella cheese, then some of the onions and mushrooms.

Place pizzas in a single layer on the same cookie sheet or bar pan and put them back in the oven for 10 minutes, just enough to melt the cheese.