EGGPLANT PARMIGIANA

Ingredients:

• 1 large eggplant
• 1 1/2 c. canned spaghetti sauce with meat (plus a little extra tomato sauce)
• 3 Tbsp. Italian-style bread crumbs
• 3/4 c. cooking oil
• 1/4 c. grated Parmesan cheese
• 1/2 lb. Mozzarella cheese (sliced thin)

Instructions:

1. Pare the eggplant and cut into 1/4 inch slices.
2. Fry slices in oil until browned; drain on absorbent paper.
3. Place a layer of eggplant slices in a shallow baking dish.
4. Cover with sauce, bread crumbs, Parmesan cheese, and slices of Mozzarella cheese.
5. Repeat layers, ending with Mozzarella cheese.
6. Bake at 400 degrees for 15 minutes or until heated through (serves 4-6).