Eggplant Parmesan

• tomato sauce for spaghetti (Ragu)
• 1/2 doz. eggs
• Kraft white American cheese (not singles)
• olive oil or Crisco oil
• 2 eggplant
• Kraft Parmesan
• Italian flavored bread crumbs

1. Cut ends of eggplant; peel skin with potato peeler.
2. Slice into 1/4 or 1/8-inch slices.
3. Scramble 3 eggs in a bowl.
4. Pour bread crumbs in another bowl.
5. Dip eggplant in egg, then in bread crumbs.
6. Fry in olive oil to lightly brown on both sides.
7. Cover bottom of baking pan with tomato sauce.
8. Place a layer of eggplant, overlapping edges in pan.
9. Cover lightly with sauce; spread evenly.
10. Cut or break American cheese into squares, 1 for each serving, and place over eggplant.
11. Put an even coating of Kraft Parmesan over it.
12. Do another overlapping layer of eggplant, sauce, American cheese and Parmesan.
13. Put sauce on each piece of American cheese so it won't burn.
14. Bake at 350u0b0 for 20 to 30 minutes.

tomato sauce, eggs, cheese, olive oil, eggplant, italian flavored bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468986 (may not work)