Eggplant Parmigiana

• 1 or 2 medium eggplant
• 2 eggs, beaten
• 1 c. Italian style bread crumbs
• 3/4 c. olive oil
• 15 oz. Ricotta or cottage cheese
• 1 (14 oz.) jar meatless spaghetti sauce
• 6 oz. Mozzarella cheese, sliced
• 1 tsp. Italian herb seasoning
• 1/2 c. grated Parmesan cheese

1. Cut eggplant crosswise into 1/2-inch slices.
2. Dip slices into beaten eggs, then into bread crumbs.
3. Slowly heat oil in large frypan.
4. Saute eggplant until lightly browned; drain on paper towel.
5. Preheat oven to 350u0b0.
6. In a casserole dish (11 x 7-inch) starting with eggplant layer as follows:
7. eggplant, Ricotta or cottage cheese, sauce, Mozzarella cheese, seasoning and Parmesan cheese.
8. Repeat once.
9. Bake, uncovered, for approximately 20 minutes.

eggplant, eggs, italian style bread crumbs, olive oil, ricotta, mozzarella cheese, italian herb seasoning, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191538 (may not work)