This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Dottie Ellis - friend)
1 medium eggplant
2 eggs (slightly beaten)
3/4 to 1 cup dry bread crumbs
1/4 tsp. salt
1 - 24oz. jar pasta sauce with mushrooms
1 TBSP oregano
1 or 2 cups shredded mozzarella cheese
canola oil for frying
Parmesan cheese for sprinkling
Add eggs to a bowl--beat slightly--set aside. Pour breadcrumbs and the salt
into a bowl--stir and set aside. Wash, peel and cut eggplant horizontally into
1/2" thick slices. Dip each eggplant piece into the egg mixture, then into the
breadcrumb mixture to coat--place coated pieces into skillet coated with 1/4"
to 1/2" canola oil over medium heat. Brown both sides of each piece and
drain on paper towels. In a bowl add pasta sauce and oregano--stir. In a
greased casserole dish layer eggplant, pasta sauce, mozzarella cheese and
Parmesan cheese--keep layering until all are used up--try to end up with
pasta sauce on top. Bake at 350 degrees for 30-40 minutes or until hot and