1 lg. eggplant
Salt and pepper to taste
1 to 1 1/2 c. fine dry bread crumbs
2 or 3 eggs, slightly beaten
Cooking oil (preferably olive oil)
1 1/2 c. tomato sauce, heated
1/2 lb. Mozzarella sliced cheese
1 tsp. crumbled, dried basil
1/4 c. grated Parmesan cheese

Wash eggplant and cut crosswise into rounds 1/4 inch thick. Do not peel. Season with salt and pepper. Dip into bread crumbs; dip into egg and then again into bread crumbs. Refrigerate 30 minutes.

Heat about 1/8 inch of oil in a skillet. Fry eggplant slices until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper.

Line a buttered shallow baking dish with some of the sauce. Arrange a layer of eggplant over the sauce. Cover with a layer of Mozzarella slices, more sauce, sprinkling of basil and Parmesan. Repeat layers until dish is full. Bake in a 350 degree oven for 25 to 30 minutes. Makes 6 servings.