2 medium eggplant
2 c. seasoned bread crumbs
2 to 3 eggs, beaten with 2 tbsp. milk
1/2 c. grated cheese
1 c. Mozzarella cheese
Prepared spaghetti sauce with or without meat

Peel eggplant and slice 1/2 inch thick. Place in colander and sprinkle with salt. Place heavy dish or heavy object on top of dish. An iron works very well. This lets the bitter juices out. Let stand 4 to 5 hours. Mix bread crumbs, grated cheese, salt, and pepper to taste. Dip eggplant in egg, then in bread crumbs. Fry in hot oil and brown on both sides. Drain on paper towel. Place eggplant, cheeses, and sauces in 13 x 9 inch cake dish and layer until eggplant is used and end with sauces and cheeses. Cover and bake for 45 minutes to an hour at 350 degrees.