Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplant
bread crumbs
3 beaten eggs (2 Tbsp. milk)
vegetable oil
olive oil for frying
2 lb. coarse shredded Mozzarella cheese
spaghetti sauce
salt

Preparation

One day prior to serving:
Peel eggplant; slice thin (in circles).
Layer slices in large bowl.
Every third or fourth row, sprinkle with salt.
When done, cover with saucer or plate and place heavy object on top to press (i.e., pitcher of water).
Let sit overnight.