2 med. to lg. eggplants, about 1-1 1/4 lbs. total
2 eggs, beaten (use more if needed)
2 c. Italian bread crumbs
3/4 c. olive oil
1 container Ricotta cheese
2 (14-16 oz.) jars meatless spaghetti sauce
1/2 lb. sliced Mozzarella cheese
1 tsp. Italian seasoning
3/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. Cut eggplant crosswise into 1/2-inch slices. Dip slices in egg, then in bread crumbs. Coat completely; shake off excess crumbs. Saute in olive oil until browned, about 2 minutes on each side; drain.

Lightly grease 9 x 13 pan. Make 2 layers of ingredients, starting with eggplant and continuing in order listed (Ricotta cheese, sauce, Mozzarella, seasoning, Parmesan). Bake uncovered for 25-30 minutes. Yield: 6-8 servings.