Slice eggplant into 1/4 inch slices. Sprinkle pieces with salt. 1. Roll pieces in flour. 2. Dip into thin batter of egg and milk. 3. Roll pieces in breadcrumbs seasoned with salt, pepper, parsley and garlic powder.

Fry in skillet with 1/2 inch oil until brown on both sides turning once. Drain on paper towels. Layer in a casserole dish with 1. Spaghetti sauce (jarred or homemade); 2. Fried eggplant; 3. Shredded or sliced Mozzarella cheese; 4. Sprinkle spaghetti cheese; 5. Spaghetti sauce. Repeat process until all eggplant is used. Sprinkle Mozzarella cheese on top.

Bake in 350 degree oven 1/2 to 1 hour depending on quantity until cheese has melted and sauce is bubbling.