1 large eggplant, peeled
1 1/4 cups bread crumbs (mixed with Parmesan, garlic powder and pepper to taste)
2 eggs, beaten
1 large can tomato sauce
1 cup olive oil
1/2 pound mozzarella cheese, grated
2 tablespoons grated Parmesan cheese
Peel and pare eggplant, cut crosswise into 1/4" thick slices. Dip into eggs, then into bread crumbs, coating completely. Heat 1/2 cup olive oil in large skillet. Saute eggplant slices a few at a time until golden brown. Add more oil as needed. Drain well on paper towels. In a 12"x8"x2" baking dish, layer half of the eggplant slices, top with half of tomato sauce and cheese. Repeat. Bake uncovered at 350 degrees for 15 to 20 minutes or until cheese is melted and sauce is bubbly.
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