1 lg. eggplant
3 eggs, beaten
2 tbsp. fresh parsley
3 whole garlic cloves.
2 c. Italian seasoned bread crumbs
1/2 c. vegetable or olive oil
8 oz. Parmesan cheese, grated
1 (8 oz.) can tomato sauce

Peel eggplant and slice to slightly less than 1/2-inch thickness. (Can leave skin on if preferred.)

Beat eggs, add chopped parsley. Dip eggplant in beaten eggs, then dredge in bread crumbs. Season eggplant lightly with salt, pepper, and garlic powder.

In a large skillet, fry eggplant in olive oil and whole cloves of garlic until browned on both sides. Drain on paper towels.

Place alternate layers of eggplant, cheese and tomato sauce in 2 quart casserole.

Bake at 350°F until bubbling hot, about 30 minutes.