1/4 c. dry bread crumbs
1/4 c. flour
2 med. eggplants, peeled and sliced
1 c. milk
1/3 c. butter
2 eggs, beaten
3/4 lb. Mozzarella cheese, grated
3 tbsp. grated Parmesan cheese

Combine bread crumbs and flour in a wide shallow dish. Dip eggplant slices in milk, then in crumb mixture, coating well. Melt butter in skillet. Saute the eggplant until browned on both sides. Combine eggs with the two cheeses.

Arrange half the eggplant on the bottom of a 13 x 9 x 2 inch baking dish. Spread cheese mixture over it; top with remaining eggplant. Bake in a preheated 375 degrees oven for 20 minutes. Can be made day before and refrigerated. In that case, bake 30 minutes. 8 servings.