Eggplant Parmesan

• 1 large eggplant
• salt
• 2 eggs, beaten
• 1 1/2 c. cracker crumbs
• vegetable oil
• Quick Italian Sauce
• 2 c. (8 oz.) shredded Mozzarella cheese
• 1/4 c. plus 2 Tbsp. grated Parmesan cheese
• hot cooked vermicelli (optional)

1. Peel eggplant; cut into 1/4-inch slices.
2. Sprinkle each slice with salt; place in a bowl.
3. Let stand 30 minutes; drain well. Dip each slice in egg; coat with cracker crumbs.
4. Fry in hot oil until golden brown.
5. Drain on paper towels.
6. Place half the eggplant in a lightly greased 12 x 8 x 2-inch baking dish.
7. Spread half the Quick Italian Sauce over slices.
8. Top with half the Mozzarella cheese and half the Parmesan cheese; repeat layers. Bake at 350u0b0 for 20 to 25 minutes, or until mixture is thoroughly heated.
9. Serve over vermicelli, if desired.
10. Yields 6 servings.

eggplant, salt, eggs, cracker crumbs, vegetable oil, italian sauce, mozzarella cheese, parmesan cheese, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=534487 (may not work)