1 lg. eggplant
1 egg
Seasoned Italian bread crumbs
Oil, part olive and part corn
Small piece garlic
1 lb. ground beef browned
3/4 c. shredded mozzarella cheese
Any left over spaghetti sauce you happen to have
Or 1 sm. jar spaghetti sauce
3/4 c. freshly grated Romano or Parmesan cheese.

Peel eggplant. Cut into 1/4 inch slices. Sprinkle each slice with small amount salt, put in colander, top with heavy plate and let stand 1/2 hour. Pat dry with paper towel. (I skip that part. I've never had a bitter eggplant.) Heat oil in large skillet. Add garlic and cook one minute, cook slowly. Discard garlic. Beat egg. Dip each slice of eggplant in egg and then in bread crumbs. Fry each piece till golden in medium hot oil both sides. More oil may have to be added as the bread crumbs soak it up. Drain on paper towel. Make two layers in baking sauce. Bake at 400 degrees for about 20 minutes. Serves 4. Freezes well. Reheat in oven, not microwave.