Eggplant Parmigiana - cooking recipe

Ingredients

1 large egg plant, cut in 1/4-inch slices
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

Preparation

Wash eggplant; do not peel.
Season with salt and pepper.
Roll in bread crumbs; dip in eggs and then again in bread crumbs. Depending upon the size of eggplant, more bread crumbs and eggs may be necessary.
Place in refrigerator 30 minutes.
Heat about 1/8-inch oil in skillet.
Fry eggplant slices until tender and golden brown on both sides.
Add more oil if necessary.
Drain. Line a shallow 2-quart baking dish with sauce.
Add a layer of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan cheese.
Repeat layers until dish is full.
Bake in 350\u00b0 oven for 25 to 30 minutes.