Eggplant Parmesan - cooking recipe

Ingredients

3 (8 oz.) cans tomato sauce
1 large eggplant
3 eggs, beaten
1 c. dried bread crumbs
3/4 c. salad oil
1/2 c. grated Parmesan cheese
1 tsp. oregano
1 tsp. thyme
salt
1/2 to 1 lb. Mozzarella cheese, sliced

Preparation

Pare the eggplant, if desired. Cut it into 1/4-inch thick slices.
Dip each slice into the beaten eggs and then dip them into the bread crumbs.
Saute in the hot oil until golden brown on both sides.
Place a layer of eggplant in a 2-quart casserole dish. Sprinkle with some of the thyme, salt, Parmesan cheese, oregano and the Mozzarella cheese.
Cover with some of the tomato sauce.
Repeat until all the eggplant is used. Top the last layer with several slices of the Mozzarella cheese. Bake, uncovered, at 350\u00b0 for 30 minutes.
Serves 4 to 6.