2 med. eggplant
2 med. eggs
2 1/2 c. bread crumbs (Italian seasoned)
1 jar Prego extra chunky spaghetti sauce
1 med. or sm. onion
Vegetable or corn oil
Add additional seasons to sauce & bread crumbs if desired
8 oz. mozzarella cheese

Wash eggplants, peel and slice in 1/2 inch widths. In separate bowl beat eggs and in another bowl place bread crumbs, dip eggplant in egg mixture and then coat by dipping into bread crumbs. Place battered eggplant in frying pan containing hot oil.

Fry each side until golden brown. Then place on plate containing paper towel to drain. Place 1 layer of eggplant in baking pan. Top with sauce and cheese. Continue adding additional layers. Bake at 350 degrees for 1 hour.