3 medium eggplants, thinly sliced
3 eggs, beaten
breadcrumbs or flour
2 cups red sauce
2 cups grated Parmesan cheese
Place sliced eggplants in a bowl of salted water for 30 minutes. Rinse and drain well; pat dry.
Dip slices in egg and breadcrumbs; fry until golden brown on each side. Drain on paper towels.
Preheat oven to 400. Arrange eggplant in casserole dish; top with red sauce and cheese. Bake until bubbly.