Eggplant Casserole - cooking recipe

Ingredients

1 1/2 large eggplants
1 can cream of mushroom soup
3/4 c. milk
1 medium chopped onion
1 c. grated Mozzarella cheese
3 Tbsp. grated Romano cheese
1 beaten egg

Preparation

Slice eggplants 1/2-inch thick and dip in flour, then in beaten egg and again in flour.
Brown slightly in 2 tablespoons oil.
Drain and layer in 13 x 10-inch baking pan.
Mix soup and milk.
Pour over top.
Top with chopped onions and cheeses.
Bake at 350\u00b0 for 30 minutes.
Serve warm.