1 egg plant about 1 1/2 pounds
2 beaten eggs
flour, seasoned with salt and pepper
bread crumbs, plain or Italian seasoned
olive oil
Parmesan cheese, grated
tomato sauce (preferably homemade)

Slice eggplant into 1/4 inch rounds. On a piece of wax paper, place some flour and bread crumbs side by side. Heat 1/2 inch oil in a large frying pan. Dip eggplant in egg, flour, egg, then bread crumbs. Fry eggplant just until crisp and brown - slices won't be cooked through.

Eggplant will absorb a lot of oil if cooked too long. Drain on paper towel. In a baking dish spread 2 tablespoons of tomato sauce. Put a layer of eggplant, spread with sauce, sprinkle with cheese. Repeat until all eggplant is used. Be careful not to use too much sauce or dish will be soupy. Bake at 250 degrees for 20 to 30 minutes. Can be served as a side dish or as the main dish.