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EGGPLANT CASSEROLE 
1 lg. eggplant
3 eggs, beaten
2 c. bread crumbs
2 tbsp. oil
1 med. onion, sauteed
8 oz. Mozzarella cheese
1 (8 oz.) can tomato sauce
Parmesan cheese
Salt and pepper to taste

Pare and slice eggplant thin. Dip in egg, then in bread crumbs. Brown in oil on both sides. Place eggplant in dish, top with onion, cheese, and tomato sauce. Continue in layers until all are used, ending with cheese, onion and tomato sauce. Bake at 350 degrees uncovered for 30 minutes. Serves: 4 to 6.
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