Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplants (about 1 lb. each), peeled and thinly sliced
3 eggs, slightly beaten
2 c. Italian bread crumbs
1/2 c. olive oil, more or less, as needed for browning
2 c. (8 oz.) shredded Mozzarella cheese
3/4 to 1 c. Romano cheese, grated
1 (30 1/2 oz.) jar prepared spaghetti sauce

Preparation

Dip eggplant slices in egg, then bread crumbs.
Brown eggplant slices in olive oil, then cover and simmer briefly until tender in a 15 x 9 x 2-inch Pyrex or Corning Ware dish.
Arrange eggplant slices.
Top with spaghetti sauce, then Mozzarella cheese, then Romano cheese.
Repeat layers, ending with cheeses.