Eggplant Parmigiana

One of my absolute favourite dishes, it is addicting. In my house it is gone in a day or two at the most.

Ingredients:
2 cups (approximately, I find I use a bit more) tomato sauce
2 Lbs. eggplant
2 eggs
1 cup dry breadcrumbs (you most likely will need more)
1/2 cup grated Parmesan cheese
1/4 cup olive oil or vegetable oil
2 cups shredded mozzarella (though I have used Gouda when I don't have any mozzarella on hand)

~ Heat oven to 350 F.
Peel and cut eggplants into 1/4 inch slices. In a shallow dish beat eggs. In another shallow dish, put breadcrumbs. Dip eggplant slices into egg mixture, then coat with breadcrumbs.

In a 12 inch skillet, heat oil over medium heat. Cook eggplant in batches, about 5 minutes, turning once, until light golden brown; drain on paper towels. Repeat with remaining eggplant, adding more oil to the skillet if necessary.
In an ungreased 11 x 7-inch glass baking dish, place half of the eggplant, overlapping the slices slightly. Spoon half of the sauce over the eggplant, sprinkle with the Parmesan cheese. Repeat with the remaining eggplant and sauce, sprinkle with mozzarella.
Bake uncovered about 25 minutes or until sauce is bubbly and the cheese is light brown.

If you would like to make your own quick tomato sauce to use:
~Homemade tomato sauce:
6 cups quartered tomatoes
2 cloves garlic, minced
1 medium onion, chopped
2 medium sweet peppers, chopped

~Combine all ingredients in a large skillet, and cook down until it has reached a sauce-like consistency.