Eggplant Parmigiana - cooking recipe

Ingredients

2 to 3 medium eggplants
2 c. bread crumbs (seasoned)
2 eggs, lightly beaten
1 large jar spaghetti sauce (any brand)
1 1/2 c. grated Mozzarella cheese
1/2 c. grated Parmesan cheese

Preparation

Slice eggplant about 1/4-inch thick.
Dip each slice in beaten egg and coat lightly with bread crumbs.
In 2 1/2-quart casserole arrange in layers, starting with spaghetti sauce, eggplant, then cheeses.
Top with spaghetti sauce.
Reserve 1/2 cup combined cheeses.
Bake 45 minutes at 350\u00b0.
Top with remaining cheeses and bake another 15 minutes.