Eggplant Casserole - cooking recipe

Ingredients

1 large or 2 small eggplants
1 can pasta sauce
8 oz. shredded Mozzarella cheese
1 egg
1/4 c. milk

Preparation

Slice eggplant, peel and place in ice water for 30 minutes (optional).
Beat egg and milk together.
Dip eggplant in mixture and then flour.
Brown eggplant slices in hot vegetable oil on both sides and place in baking dish one layer deep; spread pasta sauce over eggplant.
Repeat with second layer of eggplant, pasta sauce and sprinkle with cheese.
Place in hot oven just long enough to melt cheese.
Serves 4.