Eggplant Lasagna - cooking recipe

Ingredients

2 large eggplants
3 to 4 eggs
1/2 lb. Provolone cheese
1 lb. skim Mozzarella cheese
3 lb. skim Ricotta cheese
6 cloves fresh garlic
bread crumbs
oil (to fry with)
1 (8 oz.) pkg. frozen spinach
parsley
1 large jar sauce or make your own ahead of time

Preparation

Gently skin eggplant and slice thinly lengthwise.
Dip in egg and then bread crumbs.
Fry in pan with oil until medium gold; drain and set aside.