Mary Lee'S Eggplant Parmigiana - cooking recipe

Ingredients

1 large eggplant
2 eggs
8 Tbsp. milk
8 oz. Mozzarella cheese and Romano cheese, grated
spaghetti sauce
safflower oil (for frying)

Preparation

Peel and slice eggplant very thin.
Dip in flour and then egg and fry in safflower oil.
Layer sauce, eggplant, grated cheese and Mozzarella cheese.
Repeat layers.
Cook at 350\u00b0 until sauce boils, then cook 20 more minutes.