Eggplant Parmesan

• 2 nice size eggplant
• 1 egg, beaten
• Bread crumbs
• 1 8 oz or 16 oz pkg Polly’O Parmesan Mozzarella cheese (or use 8 oz crumbled mozzarella with 1/4 cup parmesan)
• 1 large can of tomato sauce (29 oz)
• Salt and pepper to taste

Peel eggplant and cut into 1/2 or 3/4" slices. Dip in egg and then roll in cracker meal or bread crumbs. Fry with Mazola oil until gold brown. In a pan, layer sauce, eggplant, and cheese (one slice of cheese on each eggplant slice) and repeat until all ingredients are used.

This can be stored in the freezer or baked at 350° for 1/2 hour or until cheese has melted and become stringy. While baking, cover with foil to keep the cheese from getting too brown.