2 slim eggplants
1 can spaghetti sauce
1 c. colana (seasoned) bread crumbs
1 c. Crisco oil
2 eggs
1 c. milk

Peel eggplants and slice into 1/2 inch slices. Dip into egg-milk and dip into bread crumbs. Fry in deep grease until golden brown. Place in layers in casserole dish, covering each layer with spaghetti sauce and sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for about 1/2 hour. Serves 6.