2 Italian eggplants (long skinny size)
1 c. flour
1 tbsp. garlic powder (more or less if desired)
2 eggs
1 tsp. salt
1 tbsp. black pepper
3/4 - 1 c. olive oil
1/4 c. milk
1 (26 oz.) prepared tomato sauce
Parmesan cheese
Mozzarella cheese to taste

Peel skin from eggplant, then slice into 1/4" wide circles.

In large frying pan heat oil. While oil is heating, put flour, salt, pepper, garlic powder into a paper bag and mix thoroughly.

In a small bowl, beat eggs and milk together. Shake 5 to 6 slices of eggplant in the paper bag to coat well. Continue until all eggplant pieces are coated. Remove eggplant from bag, dip into egg mixture, coating both sides of eggplant. Place in hot oil; brown until golden on each side.

Remove and drain on paper towels.

Preheat oven to 325 degrees.

In large Corningware pan, beginning with a little sauce to cover the bottom, place a layer of eggplant and then cover each layer with sauce. Sprinkle with Parmesan cheese.

Continue layering until all eggplant is used, ending with sauce, Parmesan cheese and Mozzarella to taste. Cover with foil tightly.

Bake in preheated oven for 50 minutes, uncovering during the last 5 minutes of cooking.