Baked Eggplant - cooking recipe

Ingredients

1 large or 2 small eggplants
2 eggs
milk
crumbs
1 large can tomatoes, slightly mashed
medium sharp cheese, grated

Preparation

Hand beat eggs with small amount of milk.
Slice eggplant into thin slices.
Dip in egg batter and then in crumbs.
Saute in Crisco oil until browned and crispy looking.
Place one layer on bottom of a baking dish.
Spread tomatoes.
Sprinkle cheese on top.
Repeat layers until casserole is filled.
Pour leftover tomato liquid over top.
Sprinkle with more crumbs and cheese. Bake about 1 hour (surface will be bubbly) at 300\u00b0.