Contributed by Recipe adapted from “About.com” at http://southernfood.about.com

Ingredients

1 1/2 C fine, dry Bread crumbs mixed with 1/2 tsp Salt and 1/2 tsp ground Black pepper
1 large Eggplant, about 1 1/2 pounds
2 Eggs, beaten
Olive oil
2 cans (8 oz each) Tomato sauce
1 tsp dried leaf Basil
1/2 tsp dried leaf Oregano, crumbled
16 oz sliced Mozzarella cheese
1/2 C grated Parmesan cheese

Instructions

Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes.
Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels.

In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350°F for 30 minutes, or until hot and bubbly.
Serves 6.

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