Eggplant Parmesan(Or Zucchini Or Chicken) - cooking recipe

Ingredients

eggplant
salt
eggs (2 or 3)
1 eggplant
1 (8 oz.) bag Parmesan cheese
1 (8 oz.) bag Mozzarella cheese
spaghetti sauce

Preparation

Slice eggplant; salt both sides and let stand on counter for 1 hour (takes bitter taste and water out).
Wash thoroughly after 1 hour.
Pat dry.
Dip eggplant in egg and then bread crumbs (both sides).
Brown both sides in hot oil; drain eggplant on brown bag. Layer in Pyrex, sauce first, layer eggplant, layer shredded Parmesan and Mozzarella cheese and sauce.
Make two or three layers of each.