Eggplant Parmigiana - cooking recipe

Ingredients

1 lg. eggplant
salt and pepper
bread crumbs
2 eggs
vegetable oil
1 1/2 c. tomato sauce
1/2 lb. mozzarella cheese
1 tsp. basil
1 tsp. oregano
1/4 c. parmesan cheese

Preparation

Cut eggplant crosswise in 1/4 inch rounds.
Season with salt and pepper,
Roll in bread crumbs.
Dip into beaten eggs.
Roll again in bread crumbs.
Refrigerate 1/2 hour.
Fry in oil until brown.
Drain on absorbent paper.
Line a 2 qt. baking dish with some sauce, put layer of eggplant slices on sauce, sprinkle with basil, parmesan and oregano, top with a layer of mozzarella.
Then repeat until all is used.
Bake at 350\u00b0 for 30 minutes.