Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
3 eggs, beaten
2 c. Italian bread crumbs
1/2 c. oil
1 (8 oz.) can tomato sauce
8 oz. Parmesan cheese

Preparation

Peel and slice eggplant thin.
Dip slices in egg, then in bread crumbs.
Fry in oil until brown; drain on paper towels. Layer eggplant, cheese and tomato sauce alternately in a 2-quart casserole dish.
Bake at 350\u00b0 for 30 minutes.
Serves 4.