6 veal cutlets, pounded very thin
2 eggs, beaten
1 c. seasoned bread crumbs
1/4 c. grated Parmesan cheese
1 (8 oz.) can tomato sauce
6 slices Mozzarella cheese
1/2 tsp. salt
1/8 tsp. pepper
Olive oil
Parmesan cheese

Beat eggs, add salt and pepper. Combine 1/4 cup grated Parmesan cheese with bread crumbs. Dip cutlets in beaten eggs, then in cheese-bread crumb mixture. Heat olive oil in skillet and saute the cutlets until they are golden brown. Place cutlets in a shallow baking pan, pour tomato sauce over them. Top each cutlet with a thin slice of Mozzarella cheese and sprinkle with Parmesan cheese.

Bake at 350 degrees for 15 minutes or until cheese melts and browns. Serves 6. Substitute eggplant cut into 1/2 inch slices for the veal.