1 1/2 lb. eggplant
2 eggs
1 tsp. salt
1/4 tsp. pepper
1/2 lb. Mozzarella cheese, shredded
1/4 c. Parmesan or Romano cheese, grated
2 c. or more spaghetti sauce

Wash and peel eggplant; slice thin; season eggs with salt and pepper. Dip eggplant slices in egg and fry in hot oil in large skillet until golden brown on both sides. Drain on paper towels in 2 quart baking dish. Arrange layers of sauce, eggplant, Mozzarella cheese and sprinkle with grated cheese; repeat. If any egg is left, pour over the top. Bake at 350 degrees for 35 to 45 minutes or until heated through.