Eggplant Parmesan Casserole - cooking recipe

Ingredients

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

Preparation

Peel eggplant and slice thinly.
Dip in eggs, then in bread crumbs.
In a large skillet, fry eggplant until tender and brown. Drain on paper towels.
Place alternate layers of eggplant, grated cheese and tomato sauce in 2-quart casserole.
Bake at 350\u00b0 until bubbling hot (about 30 minutes).
Serves 10.