1 med. eggplant
2 lg. eggs
1 c. Italian-style bread crumbs
1/2 c. olive oil
1 (15 oz.) pkg. ricotta cheese
1 (14 oz.) jar spaghetti sauce
1 (8 oz.) pkg. Mozzarella cheese, sliced
1 tsp. Italian herb seasoning
1/2 c. grated Parmesan cheese

Cut eggplant crosswise into 1/2 inch slices. Beat eggs in shallow dish. Dip eggplant slices in eggs, then into bread crumbs, coat completely, shake off excess crumbs. Slowly heat half of oil in large skillet. Saute eggplant in pan, a layer at a time, until lightly browned on both sides about 2 minutes each side. Drain eggplant on paper towels. Add more oil as needed to brown remaining eggplant slices. Preheat oven to 350 degrees.

In 2 small oval baking dishes, make 2 layers of ingredients in each dish. Start with layer of eggplant, then cover with ricotta cheese, sauce, Mozzarella, seasoning and Parmesan. Each layer will have 1/4 of ingredients in it. Bake uncovered for 20 minutes. Let stand 5 minutes before serving. Serves 4.