Vegetarian, but hearty. - Amy Katcher
Prep Time: 15 Minutes
1 medium eggplant, sliced thick
1 egg beaten with some milk
grated Parmesan cheese
Slice eggplant 3/4 inch thick. Dip in flour then egg and breadcrumbs so they are well-coated. Saute in a little olive oil until nicely browned on both sides.
Arrange in a baking dish and coat with pasta sauce and mozzarella cheese. Sprinkle with Parmesan cheese. Bake 30 min at 350.