3 med. eggplants
4 c. of your favorite tomato sauce
1/2 c. Parmesan cheese, grated
3 c. flavored bread crumbs
3 eggs
16 oz. shredded Mozzarella cheese
1/2 c. olive or canola oil

Peel eggplants, cut about 1/2 inch thick. Beat eggs, dip eggplant into egg and then bread crumbs. Spread a little oil in a cookie sheet, just enough to grease a little, and place eggplants on the cookie sheet. Then sprinkle a little oil on the top of the eggplants and put in a hot oven (400 degrees) for about 10 minutes on each side until they brown and soften up a little. When all the eggplants are done, spoon some tomato sauce on the bottom of a casserole dish, then put a layer of eggplants, Mozzarella, tomato sauce and Parmesan cheese, continue until all the ingredients are used. Put in a hot oven (350 degrees) for about 30 minutes.