2 firm lg. eggplant
1/2 c. cooking oil
3 to 4 eggs, beaten, seasoned with oregano, basil, garlic powder
1 c. flour (approximately)
2 c. spaghetti sauce (approximately)
Parmesan cheese, grated
Mozzarella cheese

Peel, then slice eggplant into 1/4 inch slices. Place on paper towels on counter to air dry for at least 2 hours (can even be overnight). Drying removes bitterness. When eggplant has been dried, coat each slice with flour then dip into seasoned egg mixture and cook in oil in very hot pan. Turn slices. Cook until nicely browned. Drain on paper towels or brown grocery bags.

In a 9 x 12 inch baking dish layer sauce, eggplant, Parmesan cheese, sauce, Mozzarella ending with covering of Mozzarella cheese.

Bake at 350 degrees for 1 hour covered, uncover last 15 minutes.