Eggplant Parmesan - cooking recipe

Ingredients

3 medium eggplants (do not peel)
1 or 2 (8 oz.) cans tomato sauce (Hunt's herbs and spices is good)
3 eggs
salt and pepper to taste
Parmesan cheese
8 oz. or more Mozzarella cheese
vegetable oil
sesame seed (optional)

Preparation

Slice cheese in thin slices.
Beat eggs in a small flat bowl, adding salt and pepper.
Wash and dry the eggplant and cut into 1/4-inch slices.
Dip the eggplant in the egg mixture and brown in oil about 10 minutes.
Drain on paper towels.
Place a row of eggplant in the bottom of a 3 or 4-quart casserole.
Then place cheese slices to cover the eggplant and sprinkle Parmesan cheese. Pour part of the tomato sauce over this.
Alternate layers to the top of the dish.
Optional: Sprinkle sesame seed about each layer. End up with cheese layer on top of casserole.
Pour leftover egg mixture on top of casserole. Cover and bake 45 minutes at 325\u00b0. Let stand for about 15 minutes before eating.