3 eggplants, peeled
3 eggs
3/4 c. milk
1 to 2 tsp. chopped parsley
1 1/4 c. oil
1 pkg. Good Seasons Dressing Mix (Italian)
Flour, salt, pepper, garlic powder & grated cheese (1/2 tsp.)

Cut eggplant in 3/4 inch slices. Beat eggs with parsley, salt, pepper and garlic powder (1/2 teaspoon). Heat oil. Dip eggplant in flour then egg. Saute until cooked through and golden brown. Cool on paper towel to degrease.

Meanwhile, prepare Good Seasons marinade, following package directions.

In a pan (round for 3 eggplants-roasting pan for 6 eggplants), assemble one layer of eggplant, then sprinkle with cheese and Good Seasons. Continue until eggplant is used and well moistened with the marinade. (Pressing down with a spoon as you work.)

Refrigerate at least 3 to 4 days (slide pan into plastic bag with a tie wrap to keep airtight). Cover with serving dish, turn upside down, unmold onto serving plate. Cut into squares for roasting pan or wedges for round pan. Sprinkle with parsley and grated cheese to garnish. Serve cold or room temperature.