Eggplant Italiano (version II)

3/4 medium eggplant, peeled
2 eggs, slightly beaten
2/3 cup seasoned breadcrumbs
1/3 cup corn oil
4 English muffins, split and toasted
10 ounces spaghetti sauce
1/4 pound shredded mozzarella cheese

Preheat oven to 350. Cut eggplant crosswise into 8 1/2 inch slices. Dip slices into egg, then coat with breadcrumbs. Heat a portion of the oil in a heavy nonstick skillet over medium high heat. Sauté eggplant slices a few at a time, turning once, 5 minutes or until golden brown. Drain on paper towels. Repeat with remaining oil and eggplant. Place muffin halves on a cookie sheet. Top with eggplant, spaghetti sauce and cheese. Bake 20 minutes or until cheese melts.



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