1 eggplant (2 lbs.)
1/4 c. flour
2/3 c. oil
1 egg, slightly beaten (or egg substitute)
1/2 c. grated Parmesan cheese
Spaghetti sauce, 1 1/2 - 2 c. depending on size of baking or casserole dish

Preheat oven to 375 degrees. Wash eggplant. Peel and cut into slices about 1/4" thick. (Slices will be oval or round and thin.) Dip slices into egg mixture, then flour on both sides.

Heat oil in large skillet. Brown each eggplant slice on both sides, fitting as many in without breaking. Remove to dish until all slices are done.

Put layer of slices in lightly oiled casserole (large). Add sauce, sprinkle half of cheese over. Repeat layer, sauce and cheese, ending with grated cheese. Bake 30 to 35 minutes until eggplant is tender and cheese bubbly. Serves 4.