• Prep Time: 45 min

• Bake Time: 30 min

• Yield: 10 servings

Ingredients:

• 3 large eggplants

• 4 eggs

• 2 cups Progresso bread crumbs

• 1 jar tomato sauce

• 1 package mozzarella cheese

• 2 cups Wesson oil

Instructions:

Peel and slice eggplant “not too thin.” Place peeled eggplant in beaten eggs, then cover in bread crumbs, setting aside to fry. Using Wesson oil, fry eggplant slices on both sides and absorb excess oil from slices with paper towels. Cover the bottom of a 9 x 12 pan in a thin layer of tomato sauce. Place eggplant slices in a single layer on top of sauce. Cover with cheese, then sauce. Repeat for 4-5 layers, covering with cheese to finish. Bake in a 350-degree oven for 30 minutes, until bubbling.