2 lg. eggplants
2 eggs, lightly beaten
2 c. seasoned bread crumbs
1/2 c. olive oil
1 lg. jar tomato sauce or homemade
Salt and pepper to taste
1 lb. Mozzarella cheese, sliced
1 c. Parmesan cheese

Peel eggplant, cut into slices. Dip slices into eggs, then bread crumbs. Heat about 1/4 cup of oil or more, in large skillet. Fry eggplant slices on hot oil on both sides. Add additional olive oil when you fry next batch of eggplant slices, until all are fried. Drain eggplant slices on paper towel as you remove them from skillet and set aside.

In a large baking pan, pour some tomato sauce on the bottom and then layer of eggplant, top with more sauce and sprinkle with Parmesan cheese. Top this layer with Mozzarella slices. Repeat the layering until all eggplant slices are used up. Top final layer of eggplant slices with additional sauce and Parmesan cheese.

Cover with foil and bake at 400 degrees for about 30 minutes, or until cheese is melted. If you prefer a dry consistency, then leave the foil off for the least 15 minutes.