2 eggplants
2 beaten eggs
1 c. Italian seasoned bread crumbs
Oil
30 oz. tomato sauce
1 lb. grated mozzarella cheese
3/4 c. Parmesan cheese

Choose 2 medium or 3 small eggplants, wash and cut at an angle. Pat dry with paper towels; dip in eggs and bread crumbs. Fry gently and quickly in oil. Do not overcook. Drain on paper towel and lay in casserole, lasagna style: Tomato sauce, eggplant, Parmesan, mozzarella. Repeat layers. Bake at 350 degrees for 40 minutes. May be made ahead and refrigerate until baking time.

Tip: When choosing eggplants and zucchini, the smaller ones are more tender and delicately flavored.