1 lg. eggplant
3 eggs, slightly beaten
2 c. Italian seasoned bread crumbs
1/2 c. vegetable or olive oil
8 oz. Parmesan cheese
1 (8 oz.) can tomato sauce

Peel eggplant and slice thinly, dip in egg, then in bread crumbs. In large skillet fry eggplant until tender and brown. Drain on paper towels. Place alternately layers of eggplant, grated cheese and tomato sauce in 2 quart casserole. Bake at 350 degrees until bubbling hot about 30 minutes.