Eggplant Parmigiana - cooking recipe

Ingredients

1 small eggplant (1 lb.)
2 eggs, slightly beaten
1 1/4 c. seasoned bread crumbs
vegetable oil
3 1/2 c. (32 oz. jar) spaghetti sauce
1 c. (4 oz.) shredded Mozzarella cheese
1/3 c. grated Parmesan cheese
8 oz. thin or regular spaghetti or linguine (uncooked)

Preparation

Peel and cut eggplant into 1/4-inch slices.
Dip each slice in eggs, then coat with bread.
In large skillet, heat oil.
Cook eggplant 2 to 3 minutes on each side.
Drain on paper towel. Spread 1/3 cup sauce over bottom of a 13 x 9-inch baking dish. Arrange half of eggplant slices in dish.
Cover with half of sauce, Mozzarella and Parmesan cheeses.
Repeat layers with remaining eggplant, sauce and cheeses.
Cover with foil.