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1
Remove top and bottom of eggplant.
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2
Slice eggplant lengthwise into 3/4 inch slices.
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3
Spread slices onto large platter and salt and pepper both sides.
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4
In a pie plate crack all eggs and add milk and some salt and pepper.
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5
Beat well and set aside.
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6
In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
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7
Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
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8
Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
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9
Drredge immediately into breadcrumbs, pressing well so it adheres well.
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10
Fry immediately in small batches so to not overcrowd skillet.
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11
When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
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12
Preheat oven to 350 degrees.
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13
Continue frying eggplants until all are done.
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14
In 13x9 inch glass casserole place 1/3 of sauce.
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15
Place a single layer of eggplant onto sauce.
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16
Place another 1/3 sauce over slices.
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17
Put 1/2 of mozzarella on this layer.
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18
Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
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19
Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
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20
Let cool briefly and enjoy.
