I adapted this recipe from one I found on allrecipes.com to better suit my taste. Here is my version of the recipe.
1 large eggplant (peeled and thinly sliced)
2 8 oz bags of shredded mozzarella cheese
1 cup of parmesan cheese
some spaghetti sauce (1 large jar will do)
a few eggs, slightly beaten
about a cup and a half of dry Italian bread crumbs
extra virgin olive oil
In a large non-stick skillet heat up a few splashes of olive oil (probably a couple of TBS - I just eyeball it) on medium heat. Dip the slices of eggplant into the eggs and then coat both sides with the bread crumbs. Cook both sides of the eggplant until golden brown and tender.
In a 9x13 casserole dish pour a layer of spaghetti sauce on the bottom. Then a layer of the eggplant. Combine the cheeses and add a layer of cheese on top of the eggplant. Add a layer of sauce. And repeat layers of eggplant, cheese and sauce, ending with cheese. Sprinkle with basil.
Bake in a 350* oven for about 30 minutes or until golden brown.
*If you don't have a big family like me, you can use two 8x8 casserole dishes; bake both and then freeze one for later. Great for busy nights when you don't have time to cook.
Please excuse my mess....I'm a messy cook (probably why Amanda doesn't like doing the dishes and cleaning up after me LOL!)