1 or 2 medium size eggplants
2 eggs
1 cup milk
Italian breadcrumbs
olive or coconut oil (enough to fry battered eggplant)
chunky style spaghetti sauce
Mozzarella cheese, shredded
Parmesan cheese, shredded

Slice eggplant, make sure to cut off the ends of the eggplant and discard them, do not use the ends. Combine the egg and milk and mix well. Heat oil in a nonstick frying pan. Dip each slice of eggplant into milk and egg mixture then in the breadcrumbs. Don't be shy with the breadcrumbs. Fry battered slices in oil until brown on both sides. While frying salt and pepper to taste. Place slices on paper towel to soak up excess oil.

Preheat oven to 350°F.

Cover the bottom of an 9x13-inch baking dish with spaghetti sauce. Then cover with a layer of eggplant, another layer of sauce, then add layer of mozzarella cheese then a layer of Parmesan cheese. Repeat layers as necessary.

Cover dish and bake for 30 minutes. Remove from oven uncover then add some more Parmesan cheese then sprinkle with Italian seasoning.

Bake an additional 15 minutes. Serve with toasted garlic bread and a salad.

Submitted by: Rhoda A. Scherer