EGGPLANT PARMESAN

1 large eggplant, peeled, sliced 1/4-inch thick
Salt
2 eggs, beaten
1 1/2 cups cracker crumbs
vegetable oil
1 jar spaghetti sauce, divided
2 cups (about 8 ounces) shredded mozzarella cheese, divided
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
Hot cooked vermicelli (optional)

Sprinkle each eggplant slice with salt, and place in a bowl. Let stand 30 minutes; rinse and pat dry.

Place beaten egg and cracker crumbs in separate shallow dishes.

Dip each eggplant slice in egg, then coat with cracker crumbs.

Fry eggplant slices in hot oil until golden brown. Drain on paper towels.

Place half the eggplant in a lightly greased 12x8x2-inch baking dish; spread half the spaghetti sauce over slices. Top with half the mozzarella cheese and half the Parmesan cheese; repeat layers.

Bake at 350 degrees for 20 to 25 minutes or until mixture is thoroughly heated.

Serve with hot cooked vermicelli, if desired.