Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
salt
2 eggs, beaten
1 1/2 c. cracker crumbs
vegetable oil
Quick Italian Sauce
2 c. (8 oz.) shredded Mozzarella cheese
1/4 c. plus 2 Tbsp. grated Parmesan cheese
hot cooked vermicelli (optional)

Preparation

Peel eggplant; cut into 1/4-inch slices.
Sprinkle each slice with salt; place in a bowl.
Let stand 30 minutes; drain well. Dip each slice in egg; coat with cracker crumbs.
Fry in hot oil until golden brown.
Drain on paper towels.
Place half the eggplant in a lightly greased 12 x 8 x 2-inch baking dish.
Spread half the Quick Italian Sauce over slices.
Top with half the Mozzarella cheese and half the Parmesan cheese; repeat layers. Bake at 350\u00b0 for 20 to 25 minutes, or until mixture is thoroughly heated.
Serve over vermicelli, if desired.
Yields 6 servings.