Eggplant Parmesan

1 large eggplant

2 eggs, beaten

1 1/4 cups fine dry seasoned bread crumbs

vegetable oil, about 1/2 cup

1 package (8 ounces) sliced mozzarella cheese

tomato sauce with herbs, below

2 to 3 tablespoons grated Parmesan cheese

Directions for eggplant Parmesan
Peel eggplant; cut into 1/4-inch thick slices. Dip eggplant slices into beaten egg; coat with bread crumbs. Heat oil in a large skillet. Fry eggplant in hot oil for about 3 minutes on each side, or until browned. Transfer eggplant to paper towels to drain well.

Place half of the fried eggplant in a lightly greased shallow baking pan. Top with half of the mozzarella cheese slices and half of the tomato sauce. repeat layers; sprinkle with Parmesan cheese. Bake at 400° for 20 minutes, or until sauce is bubbly and cheese is melted. Eggplant Parmesan serves 8 to 10.

Tomato Sauce with Herbs

1 tablespoon minced onion

1 tablespoon vegetable oil

3 cans (8 ounces each) tomato sauce

1 1/4 teaspoons leaf oregano, crumbled

1/4 teaspoon dried basil

pinch salt