1 lg. eggplant
1/4 c. milk
1 egg, beaten
1/2 c. fine dry bread crumbs
1 tsp. salt
1/4 c. shortening
1 (8 oz.) can tomato paste
1 (8 oz.) can spaghetti sauce
8 oz. Mozzarella cheese, thinly sliced
1/2 c. (2 oz.) grated Parmesan cheese

Pare eggplant and cut into 1/4 inch slices. Combine milk and egg. Also combine bread crumbs and salt. Dip eggplant into milk mixture, then bread crumbs. Fry eggplant in shortening in a skillet. Drain on absorbent paper. Combine tomato paste and spaghetti sauce.

Alternate layers of half the eggplant, half the sauce, and half the Mozzarella cheese in a 2-quart casserole. Repeat layers. Sprinkle with Parmesan cheese. Bake, covered, at 350 degrees for 30 minutes, or until heated through. 8 servings.