Eggplant Parmesan Recipe

Preheat oven to 375 degrees. In a medium bowl, combine breadcrumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into beaten egg, then into the breadcrumb mixture. In a large skillet, brown eggplant in hot oil on both sides and place on paper towels to drain. Evenly spread 1-cup tomato sauce in a 9 x 13-inch baking dish. Overlap eggplant slices over the sauce. Top with remaining sauce and 3/4 cup Parmesan cheese. Bake covered for 45 minutes. Uncover, and sprinkle with mozzarella cheese and bake an additional 10 minutes or until cheese melts.