Eggplant Lasagna - cooking recipe

Ingredients

1/2 lb. lasagna noodles, cooked according to pkg. directions
1 medium-size eggplant, sliced 1/4-inch thick
1 egg
1/2 c. milk
1/2 c. all-purpose flour
1/4 c. seasoned bread crumbs
2 c. tomato sauce (your favorite)
8 oz. Mozzarella cheese
1/2 c. grated Parmesan cheese
vegetable oil for frying

Preparation

Whisk together egg and milk.
In a separate dish combine flour and bread crumbs.
Dip each eggplant slice in egg mixture, then coat with flour mixture.
Fry until golden brown.
Drain on paper towels.
Layer in baking dish tomato sauce, noodles, eggplant, Mozzarella cheese.
Repeat layers, ending with tomato sauce.
Top with Parmesan cheese.
Bake uncovered for about 30 minutes (until bubbly).
Serve with green salad and garlic bread.