Ingredients:
1 medium eggplants
1 cup Italian style breadcrumbs
3 tablespoons olive oil
1/2 lb shredded mozzarella cheese
1 1/2 cups chunky pasta sauce
2 tablespoons chopped parsley
Directions:
Cut eggplant crosswise into 1/2 inch slices.
Dip into bread crumbs to coat.
Heat 1 T oil over medium-high heat.
Fry eggplant until golden, about 10 minutes, adding more oil as needed.
Top eggplant slices with cheese.
Spoon sauce over eggplant.
Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
Sprinkle with parsley.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.