3-4 med. eggplants, unpeeled
4 eggs
1/4 c. milk
1 tsp. grated Parmesan cheese
1 tsp. chopped parsley
1 tsp. garlic powder
Salt and pepper
Plain bread crumbs
2 tbsp. vegetable oil
Spaghetti sauce
Several slices Mozzarella cheese, chopped and some slices

Slice off tips and ends of eggplants. Slice in 1/4 inch slices, place on platter and lightly salt. Place a heavy object on top and leave out several hours to extract water.

Mix eggs, milk, some grated Parmesan cheese, parsley, garlic powder and salt and pepper together.

Heat oil in frying pan. Dry eggplant slices with paper towel. Dip in egg mixture and dredge through bread crumbs. Fry until golden brown. Layer fried eggplant between paper towels to remove excess oil and moisture.

In 13x9 baking dish, layer spaghetti sauce, eggplant, parsley, Parmesan cheese, Mozzarella cheese; repeat until eggplant is all used. Top it with spaghetti sauce and slices of Mozzarella and Parmesan cheese. Cover with foil and bake 350 degrees for 1 1/2 hours.