Eggplant Parmigiana - cooking recipe

Ingredients

1 medium size eggplant (1 1/2 lb.)
1/2 c. bread crumbs
3/4 c. grated Parmesan cheese
1/4 c. mayonnaise
1 c. spaghetti sauce or your homemade tomato sauce
8 oz. Mozzarella cheese, sliced

Preparation

Wash and trim eggplant; cut in 1/2-inch slices.
Combine crumbs and 1/4 cup cheese.
Spread mayonnaise thinly on both sides of eggplant slices coating both sides.
Place on ungreased cookie sheet.
Repeat with remaining slices.
Bake in 425\u00b0 oven about 15 minutes until browned.
Lower temperature to 375\u00b0.
Grease 11 3/4 x 1 3/4-inch baking dish.
Arrange eggplant slices slightly overlapping.
Spread each slice with small amount of sauce; cover with Mozzarella.
Sprinkle half of Parmesan over; spoon remaining tomato sauce over.
Sprinkle with rest of Parmesan.
Bake at 375\u00b0 for 15 minutes or until cheese is melted.
Serves 4 to 6.