2 medium eggplants
olive oil
1 1/2 cups tomato sauce
1/4 cup grated Parmesan cheese
1/2 cup mozzarella cheese
1/4 cup Italian bread crumbs

Peel and slice the eggplants about 1/8-inch thick. Brush with light coat of the olive oil and broil until browned. Turn and brown the other side.

Into an ovenproof casserole, pour a little sauce over the bottom and begin to layer with eggplant, cheeses, bread crumbs and sauce. Finish with sauce and a little cheese.

Bake at 350°F for 35 minutes.

Submitted by: Judy Brannock