Italian Eggplant Parmigiana Recipe from our 70's Women's Day Cookbooks

1 large eggplant

salt and pepper to taste

1 cup fine dry breadcrumbs - we used italian bread crumbs from the bins at winco

2 eggs, lightly beaten

cooking oil -- we used vegetable oil - they say olive oil

1 1/2 cups of tomato sauce, heated

1/2 pound mozzarella cheese, sliced

1 teaspoon crumbled dried basil

1/4 cup Parmesan cheese, grated

Wash eggplant and cut crosswise into rounds 1/4 inch thick. Do not peel. Season with salt and pepper. Dip into bread crumbs - Depending on sized of the eggplant, more bread crumbs and egg may be necessary. Place in refrigerator for 30 minutes. Heat about 1/8 inch of oil in skillet. Fry eggplant slices until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper. Line a buttered shallow baking dish with some of the sauce. Arrange a layer of eggplant slices over the sauce. Cover with a layer of Mozzarella slices, more sauce, and a sprinkling of basic and Parmesan. Repeat in layers until the dish is full. Bake in preheated moderate oven - 350 degrees for 25-30 minutes. Makes 6 servings. 

Brandon probably put more mozzarella on top... so more than it calls for. it was super yummy. Best egg plant Parmesan I've ever had. I copied this directly from the book from the 70's... so absorbent paper is probably paper towels. :)