Eggplant, washed and unpeeled
Flour
Eggs, well beaten
Seasoned Italian bread crumbs
Vegetable oil
Tomato sauce
Shredded mozzarella cheese

Heat oil in skillet over medium heat. Slice eggplant into thin, round slices. Place flour, eggs and bread crumbs into three separate containers. Mix a small amount of water in container with eggs to thin-down the eggs slightly.

Dip each slice of eggplant first into the flour, then the eggs and then the bread crumbs to coat both sides. Fry breaded eggplant slices in skillet until browned on both sides. Drain on paper towels.

Spread tomato sauce on bottom of a baking dish. Layer the eggplant slices alternately with sauce in the dish. Spread shredded mozzarella cheese over the top. Cover with foil and bake at 325 degrees for 40-45 minutes.