Eggplant Parmigiana - cooking recipe

Ingredients

1 medium size eggplant
1 c. flour
2 eggs
1 c. milk
cracker or bread crumbs
3 c. spaghetti sauce
2 c. cheese
2 c. oil

Preparation

Peel eggplant and slice into 1/4-inch slices.
Soak in water and then dredge in flour.
Let stand 10 minutes.
Combine 2 eggs and milk; whip.
Dip eggplant into egg and milk mixture and into crumbs.
Place oil into skillet, heat oil.
Fry eggplant on both sides.
Place in casserole.