1 med. firm eggplant, sliced into rounds
1/2 c. Italian bread crumbs
1/2 c. Parmesan cheese, grated
2 eggs + 2 tbsp. water
Vegetable oil
Mozzarella cheese, shredded or grated
Spaghetti sauce of good quality, either homemade or commercial

Mix bread crumbs and grated Parmesan cheese on waxed paper. Lightly beat eggs with water in shallow dish. Dip eggplant slices into egg mixture, then into bread mixture, lightly covering both sides. Cover bottom of pan with vegetable oil. Saute eggplant slices in oil until golden brown. Drain each slice on paper towels. When all slices are prepared, place a layer of spaghetti sauce at the bottom of a suitable casserole dish. Then place a layer of eggplant slices, then place a sprinkling of grated or shredded Mozzarella cheese over top. Repeat these steps until all slices are used. Finish with a layer of sauce and cheese. Bake in 425 degree oven until sauce is bubbly. Serve with thin spaghetti.