1 lg. eggplant
2 eggs
1 tbsp. water
1 1/2 c. Italian bread crumbs
4 tbsp. grated Parmesan or Romano cheese
1/4 lb. shredded Mozzarella cheese
Oil for frying, preferably olive
1 qt. of your favorite spaghetti sauce

Peel eggplant and slice into thin pieces. Beat eggs with water. Place bread crumbs in a bowl. Dip eggplant pieces into egg then bread crumbs, coating well. Heat 1/2 inch of oil in large frying pan. Add eggplant pieces and fry until golden brown on both sides. Drain on paper towels. Place a layer of sauce on bottom of casserole dish. Add a layer of eggplant. Sprinkle with Parmesan and Mozzarella cheeses. Repeat ending with a layer of sauce and cheeses. Bake for 20-25 minutes at 350 degrees.