1 lg. eggplant
1 lb. Mozzarella cheese, grated
5 oz. Parmesan cheese
Prego spaghetti sauce
Salt
Pepper
Italian flavored bread crumbs
Eggs
Milk
Olive oil
Salt
Pepper

Peel and slice eggplant. Layer eggplant on section of paper towels and let set overnight, do not refrigerate. Dip each slice of eggplant in egg and milk mixture and then into bread crumbs to coat. Brown coated eggplant slices in olive oil. Cover bottom of casserole with spaghetti sauce, then layer with eggplant. Sprinkle eggplant with grated Mozzarella cheese, 1 teaspoon Parmesan, salt and pepper. Continue to layer until all eggplant is used. Make certain top of casserole is covered with Mozzarella.