Eggplant Parmigiana - cooking recipe

Ingredients

1 lb. eggplant
2 eggs, slightly beaten
1 1/4 c. flavored bread crumbs
vegetable oil
3 1/2 c. (32 oz. jar) spaghetti sauce
1 c. (4 oz.) shredded Mozzarella cheese
1/3 c. Parmesan cheese
1 (10 oz.) pkg. thin spaghetti (uncooked)

Preparation

Peel
and cut eggplant into 1/4-inch thick slices.
Dip each slice
in
egg,
then
bread crumbs.
In a large skillet, heat oil and
cook
eggplant 2 to 3 minutes on each side until tender
and browned.
Drain
on
paper\ttowel.\tSpread\tsmall amount of
sauce over
bottom
of
rectangular
pan (13 x 9 x 2-inch).
Arrange half
of the eggplant slices in pan.
Cover with half
of
the sauce
and\tcheeses.
Repeat
layers
with remaining eggplant, sauce and cheeses.\tCover and bake at 350\u00b0 for 25 minutes or until hot and bubbly.
Remove cover and bake an additional 5 minutes to brown cheese.