1 lg. eggplant
3 eggs
1 1/2 c. bread crumbs
1 sm. container ricotta cheese
1 sm. pkg. mozzarella cheese
1 c. vegetable oil
3/4 c. milk
1 jar tomato sauce (Ragu, Prego)

Peel eggplant and slice (thin). Beat 2 eggs with 1/4 cup milk in bowl. Put bread crumbs in bowl. Dip eggplant into egg, then dip in bread crumbs. Put oil in frying pan, fry 1 minute on each side.

Mix ricotta cheese with 1/2 cup milk. Mix well.

Place cooked eggplant in baking pan. Layer the eggplant as follows: (1) eggplant, (2) spread ricotta cheese, (3) sprinkle mozzarella cheese, (4) add sauce just to cover. Repeat until eggplant is finished.

Bake at 350 degrees for 20 to 25 minutes.

Serves hot - great in Italian roll.