1 lg. egg plant
1/4 c. grated Parmesan cheese
1/4 lb. Mozzarella cheese, sliced
1/8 c. lemon juice
1 egg, lightly beaten
1 c. bread crumbs
1 lg. jar of spaghetti sauce
1 garlic clove
1/4 c. oil

Pare eggplant and slice cross-wise in 1/4-inch slices. Beat egg and lemon together. Dip slices in egg mixture. Then roll in bread crumbs. Saute garlic in oil 5 minutes. Then add eggplant slices and saute until golden brown. Alternate layers of eggplants, Parmesan, Mozzarella and sauce. Top with Mozzarella. Bake at 350 degrees for 30 minutes. Serves 4-6.