1 lg. eggplant
2 eggs
1 c. milk
Flour
2 c. oil
Spaghetti sauce
Mozzarella cheese
Parmesan cheese

Combine eggs and milk. Peel and slice eggplant and dip each slice into egg mixture then into flour lightly. Fry in the 2 cups of hot oil until golden. Drain on paper towel.

Pour small amount of spaghetti sauce on the bottom of a 9x13 inch baking dish. Add one layer of eggplant and top with sauce, Mozzarella and Parmesan cheeses. Repeat layers as necessary.

Bake covered for 30 minutes at 350 degrees. Remove cover and bake for an additional 10 to 15 minutes.