1 med. eggplant
2 lg. eggs
1 c. Italian-style bread crumbs
1/2 c. olive oil
1 carton (15 oz.) ricotta cheese
1 jar (14 oz.) spaghetti sauce
1 pkg. (8 oz.) Mozzarella cheese, sliced
1 tsp. Italian herb seasoning
1/2 c. grated Parmesan cheese

Cut eggplant crosswise into 1/2-inch slices. Beat eggs in shallow bowl. Dip eggplant slices in eggs then into bread crumbs. Coat completely but shake off excess crumbs. Slowly heat half of oil in a large skillet.

Saute eggplant slices in pan, a layer at a time, until lightly browned on both sides - about 2 minutes each side. Drain eggplant on paper towels. Add more oil to skillet as needed to brown remaining eggplant slices.

Preheat oven to 350 degrees. In 2 small oval baking dishes, make 2 layers of ingredients in each dish. Start with layer of eggplant then cover with ricotta cheese, sauce, Mozzarella, seasoning and Parmesan cheese. Each layer will have 1/4 of the ingredients in it. Bake uncovered for 20 minutes. Let stand 5 minutes before serving. Serves 4.