1 lg. eggplant, cut into 1/4" slices
Salt & Pepper
1 c. fine, dry bread crumbs
2 eggs, lightly beaten
Vegetable oil
1 1/2 c. tomato sauce, heated
1/2 lb. Mozzarella cheese, sliced
1 tsp. basil
1/4 c. grated Parmesan cheese

Wash eggplant; do not peel. Season with salt and pepper. Roll in bread crumbs; dip in eggs and then again in bread crumbs. Depending upon size of eggplant, more bread crumbs and eggs may be necessary. Place in refrigerator 30 minutes. Heat about 1/8" oil in skillet. Fry eggplant slices until tender and golden brown on both sides. Add more oil when necessary. Drain on absorbent paper. Line a shallow 2 quart baking dish with sauce. Add a layer of eggplant slices over sauce. Add a layer of Mozzarella slices, more sauce, and a sprinkling of basil and Parmesan cheese. Repeat layers until dish is full. Bake at 350 degrees for 25 to 30 minutes. Makes 6 servings.