1 lg. eggplant
2 eggs, beaten
1 c. packaged bread crumbs
1/4 c. butter
1/4 c. oil
Garlic salt
20 oz. jar spaghetti Ragu sauce
8 oz. Mozzarella cheese or sharp cheese
1/2 c. grated Parmesan cheese

Oven at 350 degrees - 35 minutes. Pare and slice eggplant in 1/4 inch pieces. Dip each slice into eggs, then crumbs. Saute in hot mixture of butter and oil until golden brown both sides.

In 2 quart casserole or long Pyrex pan layer cooked eggplant; sprinkle with garlic salt - some Ragu sauce - sprinkle shredded Mozzarella cheese - layer 2 more times - ending with sauce. Top with Parmesan cheese. Bake uncovered 35 minutes. 4-6 servings.