1 1/2 CUP ITALIAN BREAD CRUMBS
1 MEDIUM EGGPLANT
1 QUART SPAGHETTI SAUCE
1/2 CUP PARMESAN CHEESE
1/2 CUP MOZZERELLA CHEESE
SALT AND PEPPER TO TASTE
Slice the eggplant long ways (oblong) about 1/8 inch thick and leave the skin on. Beat the eggs up till smooth. Dip each eggplant slice into egg mixture then press both sides into Italian bread crumbs. Place on hot skillet oiled with vegetable oil not olive oil. (makes the edges crisp). Cook slowly till brown on both sides and the slices are soft.
Place about 2/3 cup of spaghetti sauce on the bottom of a greased (Pam is great) cake pan. Place a slice of cooked eggplant on that, on top of the slice spread about 2-3 tablespoons of spaghetti sauce and sprinkle with parmesan cheese. Place another slice of eggplant and repeat till you have three in a stack. Don’t put parmesan cheese on the last slice. Place the stack(s) in an oven set at 300 degrees and heat only till all is hot and bubbly. Take out of oven and sprinkle about 1/3 cup of mozzarella cheese on top of each stack and return to oven till melted.
Serve hot and one medium eggplant will yield about 3 stacks or 3 meals.