2 med. sized eggplants
2 eggs
1/2 c. milk
1/2 lb. Parmesan cheese, grated
1 lb. mozzarella cheese
Basil leaves, dry or fresh

Batter: Mix 2 eggs, milk, salt, pepper and 2 tablespoons Parmesan cheese.

Peel 2 eggplants and slice in round 1/4 inch slices. Dip slices in flour and then into the batter. Fry eggplants quickly in 1 cup of hot oil, adding hot oil if needed. Brown eggplants, remove from oil and dry on paper towels. Take rectangular pan, cover bottom with marinara sauce. Arrange fried eggplants evenly, add 1 layer of sliced mozzarella cheese, spoon marinara sauce over, sprinkle with Parmesan cheese. Add chopped basil leaves. Repeat. Cover with aluminum foil and put into 350 degree oven for 20 minutes or until cheese is runny. Remove cover and brown in oven for about 5-10 minutes.