1 lg. eggplant, sliced and soaked in salted cold water
1 jar Ragu or Chef Boyardee spaghetti sauce
Seasoned bread crumbs
1 beaten egg
1 1/2 c. grated Mozzarella cheese
Parmesan cheese

Remove eggplant from salted water and dry with paper towels. Dip eggplant slices in beaten egg, then bread crumbs and fry until golden brown on both sides.

Layer in long casserole dish as follows: 1/2 eggplant slices, 1/2 the sauce, 1/2 the Mozzarella cheese, then sprinkle with Parmesan cheese. Repeat layers. Bake at 350 degrees for 30 minutes or until hot and cheese has melted.