3 eggs
1 c. Parmesan cheese, grated
3 tbsp. milk
3 tsp. garlic powder
1 lg. or 2 sm. eggplants
1 (8 oz.) pkg. shredded mozzarella cheese
1 (8 oz.) can tomato sauce
2 c. bread crumbs
1 c. cooking oil
Salt & pepper

Mix eggs, milk and garlic. Add salt and pepper to taste. Add 1/2 cup Parmesan cheese to egg batter and mix. Put 1/2 cup oil in each frying pan on medium heat. Cut eggplant into slices and dip into egg batter mix. Put dipped eggplant slices into frying pans and cook until golden.

Prepare casserole dish with layers of tomato sauce and eggplant. Sprinkle with bread crumbs, mozzarella cheese and Parmesan cheese. When casserole is filled, top with remaining tomato sauce and mozzarella cheese. Put into microwave oven 3-5 minutes. Serves 6-8.