1 eggplant
2 eggs
1/3 c. flour
1 c. dry bread crumbs

Peel and slice eggplant. Dip in flour, egg, bread crumbs; brown lightly in frying pan. (I have also just microwaved the eggplant slices until soft with a little water to avoid frying and dipping in the egg and flour.)

Make your favorite spaghetti sauce or use one from a jar. Spread 1/2 cup sauce on bottom of 9x13 pan, then place 1/2 of the eggplant in the pan with shredded Mozzarella cheese; repeat. Top with 1/4 cup Parmesan cheese. Bake 20-30 minutes at 350 degrees.

I have also made mini-pizzas by microwaving the eggplant slices until soft in a little water; put a little sauce, then Mozzarella cheese and broiling until the cheese is melted.