Easy Eggplant Parmesan

Easy Eggplant Parmesan 1 large eggplant, peeled & cut into 1/3 inch slices 2 eggs, beaten 1 1/2 c. seasoned dry bread crumbs 1/4 c. olive oil 3 c. spaghetti sauce 1/2 lb. shredded mozzarella cheese 1/3 c. grated parmesan cheese Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 mins. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs. Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 mins. per side until golden. Drain on absorbent paper Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers. Bake at 350 for 20-25 mins. or until mixture is bubbly.