Italian Eggplant - cooking recipe

Ingredients

1 medium eggplant
salt
1 egg, slightly beaten
1/2 c. milk
2 tsp. oil
1/2 c. flour
oil for frying
1/2 c. Romano or Parmesan cheese
2 Tbsp. fresh parsley, chopped
dash of pepper
1 jar Italian spaghetti sauce

Preparation

Peel eggplant and cut lengthwise into 1/8-inch thick slices; sprinkle with salt.
Place eggplant in single layers between pieces of paper towel and let stand for 40 minutes.
Press to remove moisture.
Combine egg, milk and 2 teaspoons oil; mix well. Add flour and 1/8 teaspoon salt, beating until smooth.
Dip eggplant in batter and brown on both sides in hot oil.
Drain on paper towels.
Combine cheese, parsley and pepper and mix well. Pour 1/2 cup Italian sauce on bottom of casserole dish.
Layer eggplant, some cheese mixture and repeat layers, finishing with sauce.
Bake, covered, for 30 minutes at 375\u00b0.