(Have your favorite tomato sauce and Parmesan cheese handy)

One medium size eggplant. Remove skin. Cut slices about 1/8 thick.

Filling
1 cup bread crumbs (or hard bread softened and crumbled)
2 eggs
salt, pepper, and Parmesan cheese - to taste
add some parsley (or parsley flakes)
Mix

NOTE: You may have to add a little water to give the stuffing the consistency of a dressing
that can be spread.

Take a slice of eggplant and cover the slice with filling (about one tablespoon. Put another
slice on top of the first slice (like a sandwich). Continue making "sandwiches" with remaining
slices. Fry with a good quantity of olive oil.Oil should be hot before placing the eggplant
"sandwiches" in the pan. Brown both sides. When slices are brown and soft (which indicates
they are cooked), place them on paper towel to absorb the oil. After all slices are fried, place
in tiers in a large baking pan. Over each eggplant layer, pour hot tomato sauce and sprinkle
on cheese. Don't forget to add sauce and cheese to top layer.

Preheat oven and bake for about 20 minutes at 350 degrees. Much tastier if you let it set for
about 10-15 minutes.

Serve as a side dish or with pasta. Delicious. Great as a left-over.
Just heat in oven or on stove.

Recipe by Ann Sterlina
(sister to Carmella Gallo)
Homestead - Dugenta, Italy