Baked Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplants
3 c. Italian bread crumbs (more if needed)
4 eggs, slightly beaten (more if needed)
1 lb. Mozzarella cheese, shredded
1/2 c. Parmesan cheese
tomato sauce

Preparation

Pare eggplants and cut into thin slices.
Dip into beaten egg, then bread crumbs and place in single layer on greased cookie sheet.
Bake at 375\u00b0 for about 15 minutes or until browned on both sides.