Easy Eggplant (Aubergine) Parmesan - cooking recipe

Ingredients

1 large eggplant
1/2 cup Italian breadcrumbs
1/8 - 1/4 cup of grated parmesan cheese
1 (26 ounce) jar spaghetti sauce
2 eggs (beaten)
1 cup shredded mozzarella cheese
salt and pepper

Preparation

Slice eggplant into 1/4 inch slices.
Salt and pepper.
Dip in beaten egg.
Dredge in bread crumbs mixed with parmesan cheese.
Fry till golden brown.
Place in baking dish.
Pour spaghetti sauce over top.
Top with mozzarella cheese.
Bake at 350 for about 30 minutes.
Serve over angel hair pasta and with a salad.