2 sm. eggplants
1 pkg. shredded mozzarella cheese
Tomato sauce - homemade or jar sauce
Parmesan cheese
Italian bread crumbs (Progresso brand)
Eggs
Vegetable oil

Scramble 3 to 4 eggs.

Slice the eggplant with the skin on, do not slice pieces too thick, the pieces should be round.

Dip the slices one at a time in egg mixture.

Dip the slices in bread crumbs to completely cover both sides of eggplant.

Fry the slices in vegetable oil in a frying pan.

Brown both sides of eggplant, do not over cook.

When cooked, place on a plate with paper towels to absorb the oil, continue to do this until all of the eggplant is cooked.

In a 9 x 13 glass pan, place a layer of tomato sauce, a layer of cooked eggplant, a layer of shredded mozzarella cheese, sprinkle some Parmesan cheese, repeat... Top it with mozzarella cheese and Parmesan cheese, bake at 350 degrees for 45 to 60 minutes.