1 or 2 lg. eggplants, peeled
Bread crumbs and flour Parmesan cheese
Shredded Mozzarella
Spaghetti sauce (Aunt Millie's)
2 eggs
Milk
Cooking oil

Dip eggplant in a mixture of eggs and 1/3 cup milk. Then roll in the flour and crumbs mixture. Fry in oil until brown and crispy. Drain on paper towel.

Layer eggplant on bottom of baking pan, then put on sauces, then cheeses. Repeat layers until ingredients are all used up. Cook at 350 degrees for 40 minutes.