1 med. eggplant
1 egg
Flour or cornmeal
Tomato/spaghetti sauce of choice
Parmesan cheese
Mozzarella cheese

Peel eggplant, cut in slices. Dip slices in egg then in flour or cornmeal (cornmeal adds texture). Fry in oil until browned turning to do both sides. Drain on paper towels.

Layer in casserole: eggplant, tomato sauce, sliced or grated Mozzarella and Parmesan cheese ending with cheeses. Bake for about 20 minutes at 350 degrees until cheese is melted through and browned on top.