Easy Eggplant Parmigiana - cooking recipe

Ingredients

2 large eggplants
1/2 to 1 c. bread crumbs
1/2 c. grated Romano
1 Tbsp. parsley
1 Tbsp. basil
1/2 tsp. black pepper
1 egg
1/4 c. milk
salt (optional)
1 lb. Mozzarella cheese, grated
your own favorite tomato sauce

Preparation

Wash, peel and slice eggplants into 1/4-inch slices.
Mix egg and milk and set aside.
Mix all other ingredients.
Dip slices of eggplant into egg mixture, then into crumb mixture.
Lay flat on a greased cookie sheet and bake at 350\u00b0 for 20 minutes.
Turn once. Spoon a little sauce on the bottom of a large casserole dish. Layer slices of eggplant, sauce and grated Mozzarella.
On top layer, sprinkle more sauce, Mozzarella and grated Romano cheese. Bake in a 350\u00b0 oven for 30 or 40 minutes until bubbly.