3-4 med. sized eggplants
Bread crumbs, seasoned
2 eggs, beaten & mixed with 1 tbsp. water
Parmesan cheese
Grated mozzarella cheese
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Peel eggplant and slice into 1/2 inch thickness. Dip slices into egg mixture and cover with bread crumbs. Fry in hot oil and turn on each side until golden brown. Let slices drain on paper towels so eggplant is not oily. Coat a pan with some sauce and begin alternate layers of eggplant, sauce and Parmesan cheese. Last layer eggplant with mozzarella. Bake in oven at 375 degrees for 30-35 minutes. Let cool slightly before slicing and serving.