1 lg. eggplant
2 eggs
1/4 c. cold water
1 lg. can Hunts tomato sauce
Garlic powder, to taste
Parsley, to taste
1 clove garlic, thinly sliced
Italian bread crumbs
1 lg. bag shredded mozzarella cheese
Salt to taste
Pepper to taste
Vegetable oil

Dip slices of eggplant into cold water and seasoned eggs, which have been beaten smooth. Then dip into bread crumbs and fry in vegetable oil until golden brown. Drain on paper towels.

To prepare sauce, brown garlic, and then pour Hunts sauce and 1/2 can of water into pan. Season and simmer for 30 minutes. Pour a dipper of sauce in bottom of pyrex and arrange slices of eggplant on bottom of pyrex, pour on more sauce and then sprinkle shredded mozzarella cheese. Continue until you fill pyrex, about 3 layers. Cover with Reynolds Wrap, bake in 400 degree oven until sauce is very hot and cheese is melted, about 30 minutes.