1 lg. eggplant
Salt and pepper
1 c. fine, dry bread crumbs
2 eggs, lightly beaten
Vegetable oil
1 1/2 c. tomato sauce, heated
1/2 lb. Mozzarella cheese, sliced
1 tsp. basil
1/4 c. grated Parmesan cheese

Wash eggplant, peel, and cut into rounds 1/4 inch thick. Season with salt and pepper. Roll in bread crumbs; dip in egg and then again in bread crumbs. Place in refrigerator 1/2 hour. Heat about 1/8 inch of oil in skillet. Fry eggplant slices until tender and golden on both sides. Add more oil when necessary. Drain on paper towels.

Line a shallow 2-quart baking dish with some of the sauce. Arrange a layer of eggplant slices over sauce, add a layer of Mozzarella cheese slices, more sauce and a sprinkling of basil and Parmesan cheese. Repeat in layers until dish is full. Bake in moderate 350 degree oven for 25 to 30 minutes. This makes 6 servings.