1 lg. eggplant
2 c. flour
3 c. Italian flavored bread crumbs
5 eggs
1/2 c. milk
8 oz. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
2 c. olive oil
1 lb. Ricotta cheese
5 c. flavored tomato sauce

Peel and slice eggplant 1/4-inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening mix Ricotta cheese, 4 ounces Mozzarella cheese, Parmesan cheese, and 2 slightly beaten eggs together. Refrigerate.

Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.

In 2-quart casserole add 2 cups tomato sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of Mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving.