Eggplant Parmigiana - cooking recipe

Ingredients

2 medium size eggplants
2 c. tomato marinara sauce
2 eggs
1/4 c. Parmesan cheese
1 c. oil (olive oil)
1 c. Italian bread crumbs
1/2 c. milk
1/2 lb. Mozzarella cheese, sliced thin

Preparation

Peel eggplants and cut into slices.
Dip slices into egg and milk mixture.
(Beat eggs and milk together in a bowl.)
Once slices of eggplants are dipped in egg mixture, dip in bread crumbs. Fry in oil until brown and drain well on paper towels.
Place layer of eggplants in casserole, cover with layer of Mozzarella cheese, cover with layer of sauce and sprinkle with Parmesan cheese. Repeat procedure until all eggplants are used.
Bake in oven about 30 minutes at 350\u00b0.
Serve.