2 eggplants (med.)
2 c. bread crumbs (seasoned)
3 eggs
Parmesan and (or) Mozzarella cheese
Mazola oil

Peel and slice eggplant - 1/4 inch slices. Set aside. Place crumbs in pie plate. Beat eggs - add 2 tablespoons water to each egg. Dip each slice of eggplant into egg mixture and then into bread crumbs - set aside. Continue until all is prepared.

In heavy skillet, put oil (about 1/2 inch). When very hot put in eggplant slices - brown - turn. Drain on paper towel.

SAUCE:

Tomato paste (sm. can)
Crushed tomatoes (lg. can)
Add 1/2 can of water to make sauce lighter
Season to taste

Layer eggplant slices in an oblong baking dish. Cover with sauce and sprinkle with Parmesan cheese. Continue this process until the final layer and add Mozzarella cheese, if desired. Bake in 350 degree preheated oven for 1/2 hour or until sauce is bubbly and cheese has melted.