Italian Eggplant Parmigiana - cooking recipe

Ingredients

1 large eggplant
salt and pepper to taste
1 c. dry bread crumbs
2 eggs, lightly beaten
1 1/2 c. tomato sauce, heated
1/2 lb. Mozzarella cheese, shredded
1 tsp. crumbled dried basil
1/4 c. Parmesan cheese, grated

Preparation

Wash eggplant and cut into slices 1/4-inch thick; do not peel. Season with salt and pepper.
Dip into bread crumbs.
Dip into eggs and then again in bread crumbs (may need more eggs and crumbs). Place in refrigerator for 30 minutes.
Fry eggplant slices until tender and golden.
Brown on both sides.
Add more oil when needed. Drain on paper towels.
Line a buttered baking dish with some sauce.
Arrange a single layer of eggplant on sauce.
Cover with Mozzarella, sauce, basil and Parmesan cheese.
Bake in preheated oven at 350\u00b0 for 25 to 30 minutes.