6 or 8 boneless fillets or 1 eggplant, sliced
1 lg. jar (or equivalent homemade) pasta sauce
1/2 c. grated Parmesan cheese
2 c. shredded Mozzarella cheese
Italian bread crumbs
1 egg
Cooking oil

Dip chicken or eggplant in egg and then into the bread crumbs. Fry in a small amount of oil until browned. Remove from pan and drain on paper towel.

Line the bottom of a large glass baking dish with enough sauce to cover the bottom. Place chicken fillets or eggplant slices in baking dish. Top each piece with Parmesan cheese and then spoon sauce evenly over each piece.

For Chicken: Bake at 350 degrees for about 1 hour.

For Eggplant: Bake at 350 degrees until hot in center of dish.

Remove from oven and top with Mozzarella. Return to oven until the cheese is melted. Top with more Parmesan. Serve with spaghetti or other favorite pasta. Serves 4 to 6 persons.