1 c. fine dry bread crumbs
2 eggs, lightly beaten
Cooking oil (preferably olive oil)
1 1/2 c. tomato sauce, heated
1/2 lb. Mozzarella cheese, sliced
1 tsp. crumbled dried basil
1/4 c. Parmesan cheese, grated

Wash eggplant and cut crosswise into rounds 1/4 inch thick. Do not peel. Season with salt and pepper. Dip into bread crumbs, dip into egg, then again into bread crumbs. (Depending on size of eggplant, more bread crumbs and eggs may be necessary). Place in refrigerator for 30 minutes. Heat about 1/8 inch of oil in skillet.

Fry eggplant slices until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper. Line a buttered shallow baking dish with some of the sauce. Arrange a layer of eggplant slices over the sauce.

Cover with a layer of Mozzarella slices, more sauce, and a sprinkling of basil and Parmesan. Repeat in layers until dish is full. Bake in preheated moderate oven at 350 degrees for 25-30 minutes. Makes 6 servings.