1 qt. (4 c.) spaghetti meat sauce
1 lg. eggplant (1 1/2 lbs.)
2 eggs, slightly beaten
1/2 c. packaged dry bread crumbs
1 1/4 c. grated Parmesan cheese
1/2 c. salad oil
1 (8 oz.) pkg. Mozzarella cheese, sliced

Preheat oven to 350 degrees. Lightly grease 9x13x2 inch pan. Over medium heat, bring sauce to boiling. Keep warm. Wash eggplant; do not peel. Cut crosswise into slices 1/2 inch thick.

In pie plate, combine eggs and 1 tablespoon water; mix well. On a sheet of wax paper, combine bread crumbs with 1/2 cup Parmesan cheese, mix well. Dip eggplant slices into egg mixture coating well. Then dip into crumb mixture, coating evenly.

Saute eggplant slices a few at a time in 1 tablespoon hot oil until golden brown and crisp on both sides. Add more oil as needed. Arrange half of eggplant slices in bottom of prepared baking dish. Sprinkle with half of remaining Parmesan cheese. Top with half of Mozzarella cheese. Cover with half of meat sauce. Arrange remaining eggplant slices over meat sauce. Cover with rest of meat sauce, Mozzarella and Parmesan.

Bake, uncovered, 25 minutes, or until cheese is melted, slightly browned. Serves 6.