2 med. eggplants
2 beaten eggs
1 1/2 c. milk
1 1/2 c. flour
1 1/2 c. Italian bread crumbs
Oil for frying
Parmesan cheese

Peel and slice eggplants and place in a bowl covered with milk. Let stand at least 2 hours, mixing occasionally. Preheat oil in a skillet. Drain milk from eggplant. Dip slices in egg, then in flour, dip back in egg and then in bread crumbs. Drop in hot oil and brown on each side, turning once. Drain on paper towels. Sprinkle with Parmesan cheese.