1 lg. eggplant
1 1/2 c. spaghetti sauce
3 tbsp. tomato sauce
3 tbsp. Italian style bread crumbs
3/4 c. oil
1/4 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin

Pare eggplant and cut in 1/4-inch slices. Saute slices in oil until slightly browned. Drain on paper towel. Place layer of eggplant slices in shallow baking dish. Cover with part of the sauce, part of crumbs, Parmesan cheese and slices of Mozzarella. Repeat layers until all ingredients are used, ending with Mozzarella on top. Bake at 400 degrees for 15-20 minutes or until heated and bubbling. Yield: 4-6 servings.