1 sm. to med. eggplant
1 c. flour
1 lg. egg
2 to 3 tbsp. milk
1/4 tsp. garlic salt
1/4 tsp. Italian spice
1/4 c. Mozzarella cheese
1/4 c. Parmesan cheese
1 (15 oz.) can tomato sauce

Peel and slice eggplant. Mix flour, egg and milk to make a thick batter. Heat about 1 inch of vegetable oil in a heavy frying pan. When oil is hot, dip each slice of eggplant in batter, coating each side and place in hot oil. Brown on both sides. Remove from oil and drain on paper towels. Mix together remaining ingredients. Place browned eggplant in casserole and cover with seasoned tomato sauce.

Put additional cheeses over top and bake at 350 degrees until hot and cheeses are melted, about 30 minutes or more until heated through.