1 or 2 eggplants (approximately 1 1/2 lbs. total)
3 c. spaghetti sauce
4 eggs, well beaten
Italian bread crumbs
Parmesan cheese
Mozzarella cheese, shredded
Basil (dry)
Salt
Olive oil
Cooking oil spray

1. About 3 hours before cooking, slice the eggplant into 1/2 inch pieces (no need to peel the eggplant).

2. Place the sliced eggplant in a colander in a bowl. Salt the eggplant and layer if necessary.

3. Set aside and let stand to remove excess moisture.

1. Dip eggplant slices one at a time into egg and then in bread crumbs until fully coated.

2. Fry in olive oil until golden brown on both sides.

3. Drain well on paper towels and set aside.

4. Spray baking pan or cookie sheet with cooking oil spray.

5. Cover bottom of pan with spaghetti sauce.

6. Place eggplant slices (overlapping) onto the baking sheet.

7. Dot eggplant slices with remaining spaghetti sauce.

8. Sprinkle with Parmesan, Mozzarella and dry basil leaves mixed together.

9. Place under broiler until cheese is bubbly.

The above recipe works well as a hot appetizer. It can also be used as a side vegetable when served with pasta, lamb, pork or chicken.