2-3 egg plants
1 doz. eggs
1 lg. can tomato sauce
1 (15 oz.) can tomato sauce
1 sm. can tomato paste
1 can grated Parmesan cheese (lg.)
1 can Crisco oil
1/2 lb. hamburger (for flavor)
Dash of milk

Saute hamburger in a large pot, drain some, but not all of the fat off. Add tomato sauce and paste, adding water to sauce from each can. Let come to a boil, then lower to simmer and continue cooking for 3-4 hours. Continue to add water to sauce as it evaporates. (Maintain levels).

Remove skin from the egg plants, cut plants to 1/2 to 1 inch thick. Beat as many eggs as needed adding milk to get a dip consistency. Dip egg plant into the egg mixture then roll them in bread crumbs.

Heat Crisco in large frying pan and fry egg plant until brown. Remove and place on paper towels to drain.

In an oblong dish place enough sauce to cover the bottom. Place slices of egg plant on top of sauce. Sprinkle with Parmesan cheese. Continue to layer. End with sauce. Cover with cheese. Bake at 325 degrees for 30 minutes. Serves with salad.