1 c. dried bread crumbs
1/4 c. milk
1 med. eggplant, cut into 1/4" slices
Salad oil
1 (16 oz.) jar Italian cooking sauce
1 (16 oz.) Mozzarella cheese, shredded
Grated Parmesan cheese

Place bread crumbs on waxed paper. Pour milk into pie plate. Dip eggplant in milk, then coat with bread crumbs. In 10" skillet over medium heat in 2 tablespoons salad oil, cook eggplant a few slices at a time until tender and browned on both sides; remove slices to plate as they brown, adding more oil as needed. Pour off remaining oil in skillet, wipe clean. Spoon 1/3 of sauce into skillet; top with 1/2 of the eggplant; sprinkle with 1/2 of the Mozzarella. Repeat, ending with sauce. Over medium high heat, heat to boiling. Reduce heat to low; cover, simmer 10 to 15 minutes until hot and cheese is melted. Serve with Parmesan cheese. 6 main dish servings.