1 med. eggplant
Salt & pepper
1/4 c. milk
4 eggs
Seasoned bread crumbs
1 1/2 lbs. ricotta cheese
1/4 c. grated Parmesan cheese
1 tbsp. parsley
Tomato sauce
Shredded Mozzarella cheese

Slice eggplant into 1/2 inch thick rounds. Sprinkle rounds with salt and allow to set for 30 minutes. While waiting, beat 2 eggs, 1/4 cup milk and salt and pepper. Dip slices into egg mixture then into seasoned bread crumbs. Fry on both sides until golden brown. Drain slices on paper towels. Mix ricotta cheese, grated Parmesan cheese, parsley, salt and pepper and 2 eggs.

Cover bottom of casserole with thin layer of tomato sauce. Make 1 layer of eggplant slices. Top each slice with a heaping tablespoon of ricotta mixture. Place another layer of eggplant slices on top of cheese mixture. Top slices with more tomato sauce and then sprinkle with shredded Mozzarella.