Eggplant Parmigiana

• 1 large egg plant, cut in 1/4-inch slices
• 1 c. fine dry bread crumbs
• 2 eggs, lightly beaten
• vegetable oil
• 1 1/2 c. tomato sauce, heated
• 1/2 lb. Mozzarella cheese, sliced
• 1 tsp. basil
• 1/4 c. grated Parmesan cheese

1. Wash eggplant; do not peel.
2. Season with salt and pepper.
3. Roll in bread crumbs; dip in eggs and then again in bread crumbs. Depending upon the size of eggplant, more bread crumbs and eggs may be necessary.
4. Place in refrigerator 30 minutes.
5. Heat about 1/8-inch oil in skillet.
6. Fry eggplant slices until tender and golden brown on both sides.
7. Add more oil if necessary.
8. Drain. Line a shallow 2-quart baking dish with sauce.
9. Add a layer of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan cheese.
10. Repeat layers until dish is full.
11. Bake in 350u0b0 oven for 25 to 30 minutes.

egg plant, bread crumbs, eggs, vegetable oil, tomato sauce, mozzarella cheese, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835620 (may not work)