2 tablespoons of milk
2 cups of Italian bread crumbs
Favorite spaghetti sauce
2 cups of mozzarella cheese
1 pound of favorite pasta (or less)
Wash the eggplant. You can peel the skin off if you really do not like it but I do not recommend it, there is alot of nutrition in the skin. Cut the eggplant with slices that are pretty thick, maybe 1/2 inch you want to taste the eggplant. Mix the eggs and milk together in a wide mouth bowl and place the breadcrumbs in a separate bowl. dredge the slices into the egg mixture and then into the bread crumbs.
Heat oil in a frying pan and cook each slice of eggplant till it is a golden brown. It does not need to be fully cooked (if you cut the slices really thick). place the cooked slices on a plate with paper towels to absorb the oil.
In a 13×9 pan put a small layer of sauce across the bottom. Place the cooked eggplant in one layer across the bottom. Put a little bit of sauce on top of each piece of eggplant. Then add another layer. I recommend two layers but you can go three layers but no more. After you have placed the last layer cover with cheese and place in a pre-heated 375 degree oven. Bake until bubbling on the sides and the cheese is melted. Serve with salad and pasta.