Eggplant Parmesan - cooking recipe

Ingredients

2 medium eggplants
olive oil
1 1/2 c. Mozzarella cheese
4 eggs
2 c. stewed tomatoes
Parmesan cheese

Preparation

Wash and slice eggplants 1/2-inch thick.
Salt; let drain on paper towel.
Saute until slightly brown in olive oil.
Layer on bottom of 9 x 13-inch glass dish.
Sprinkle with Mozzarella cheese.
Beat 4 eggs and pour over above mixture.
Pour over 2 cups of stewed tomatoes.
Layer more cheese on top (Mozzarella and Parmesan).
Bake at 350\u00b0 for 45 minutes.