1 lb. eggplant
2 eggs, slightly beaten
1 1/4 c. flavored bread crumbs
Vegetable oil
3 1/2 c. (32 oz. jar) spaghetti sauce
1 c. (4 oz.) shredded Mozzarella cheese
1/3 c. grated Parmesan cheese
1 (10 oz.) pkg. thick spaghetti

Peel and cut eggplant into 1/4 inch thick slices. Dip each slice in egg, then bread crumbs. In large skillet, heat oil and eggplant 2 to 3 minutes on each side or until tender and browned. Drain on paper towel. Spread small amount of sauce over bottom of rectangular pan, 13 x 9 x 2 inches. Arrange half the eggplant slices in pan. Cover with half of the sauce and cheeses. Repeat layers with remaining eggplant, sauce, and cheeses. Cover and bake at 350 degrees for 25 minutes or until hot and bubbly. Remove cover; bake an additional 5 minutes to brown cheese. Meanwhile, cook thin spaghetti according to package directions; drain. Serve hot cooked thin spaghetti with eggplant and sauce. 6 servings.