1 med. eggplant, sliced 1/2-inch thick
1 egg, beaten with 2 tbsp. water
1 c. seasoned bread crumbs
1 pkg. sliced Mozzarella cheese
1 (8 oz.) can tomato sauce
Oil, for frying
Parmesan cheese

Preheat oven to 325 degrees. Slice eggplant leaving skin on. Dip in beaten egg and then in bread crumbs. Refrigerate about an hour. Heat oil in large skillet and fry eggplant until brown on both sides.

In a baking dish spread 2 tablespoons of tomato sauce and then slices of eggplant. Top each piece with a slice of Mozzarella cheese, then spread with remaining tomato sauce. Sprinkle with Parmesan cheese and bake at 325 degrees for about 15-20 minutes until cheese melts.