Eggplant Parmesan

1 medium-sized, firm, eggplant
flour breadcrumbs
2 eggs-lightly scrambled
mozzarella cheese
spaghetti sauce
salt and pepper
vegetable oil

Wash the eggplant and dry it with a paper towel. Slice the eggplant into 1/2 inch slices. Put the flour in a shallow bowl or pie tin, the eggs in a separate shallow bowl and the breadcrumbs in a third shallow bowl. Add salt and pepper to the breadcrumb mixture to taste. Heat the oil in a skillet. Dip the eggplant slices into the flour, then the egg and then the breadcrumb mixture. Gently fry each of the pieces on each side until golden brown, placing them on a paper towel to drain. Transfer the pieces to a baking sheet. Cover each slice with some spaghetti sauce or a seasoned tomato sauce mixture and then sprinkle mozzarella cheese. Broil or bake at 350 degrees until the cheese is melted and lightly browned.