1 eggplant, peeled and sliced
1 C flour
2 raw eggs, beaten
2 cups seasoned bread crumbs
3 cups spaghetti sauce
1 (16 ounce) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
I find it easiest to put the flour, eggs, and bread crumbs in separate gallon sized plastic food bags.
1. First shake the eggplant slices in the flour, then in the eggs, then in the bread crumbs.
2. Fry in the olive oil until browned on both sides, and somewhat soft. Put on a plate with paper towels to drain off some of the oil
3. Put in a casserole dish, then smother with the spaghetti sauce. Cover with the cheeses, then bake at 350 until the cheese is melted.