1 medium-size eggplant, peeled and
    cut into 1/8-inch thick slices
Olive oil
1 cup bread crumbs
2 eggs, lightly beaten
Salt and pepper to taste
1 cup freshly grated Parmesan cheese
    (or to taste), divided
2 tablespoons fresh parsley
1 (17 to 20 ounce) jar favorite tomato sauce

Slice eggplant and set aside.

Make stuffing by mixing bread crumbs, eggs, salt, pepper and about 1/4 to 1/2 cup grated Parmesan cheese and parsley together. (If mixture is too stiff to spread over the slices, add a little water or olive oil to thin). Take a slice of eggplant and cover the slice with filling (abut 1 tablespoon). Place another slice over the top, like a sandwich). Continue with all eggplant slices. Fry in a good quality olive oil. The oil should be hot before placing eggplant in pan. Brown both sides. When slices are browned and cooked, place on paper towel to absorb the excess oil. After all slices are fried, place the eggplant stacks in large baking dish. Over each eggplant layer, pour hot tomato sauce and sprinkle with additional cheese.

Preheat oven and bake at 350 degrees F for about 20 minutes or until bubbly.

Serves 4 to 6.