1 large eggplant
1 egg, lightly beaten
1/8 cup lemon juice
1 cup bread crumbs
1 garlic clove
1/4 cup oil
1/4 cup grated Parmesan cheese
4 oz. Mozzarella cheese, sliced
1 (16 oz.) jar spaghetti sauce

Pare eggplant and slice cross-wise in 1/4-inch slices. Beat egg and lemon together. Dip slices in egg mixture. Then roll in bread crumbs. Sauté garlic in oil 5 minutes. Then add eggplant slices and sauté until golden brown.

In buttered casserole dish, alternate layers of eggplants, Parmesan, Mozzarella and sauce. Top with Mozzarella cheese.

Bake at 350°F for 30 minutes.

Serves 4 to 6.