Eggplant Parmigiana - cooking recipe

Ingredients

1 or 2 medium eggplant
2 eggs, beaten
1 c. Italian style bread crumbs
3/4 c. olive oil
15 oz. Ricotta or cottage cheese
1 (14 oz.) jar meatless spaghetti sauce
6 oz. Mozzarella cheese, sliced
1 tsp. Italian herb seasoning
1/2 c. grated Parmesan cheese

Preparation

Cut eggplant crosswise into 1/2-inch slices.
Dip slices into beaten eggs, then into bread crumbs.
Slowly heat oil in large frypan.
Saute eggplant until lightly browned; drain on paper towel.
Preheat oven to 350\u00b0.
In a casserole dish (11 x 7-inch) starting with eggplant layer as follows:
eggplant, Ricotta or cottage cheese, sauce, Mozzarella cheese, seasoning and Parmesan cheese.
Repeat once.
Bake, uncovered, for approximately 20 minutes.