Eggplant Parmesan Casserole

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   Heat the oil in a saute pan. Cut the eggplant in medium thickness slices going longways. Pour the milk into a dish, soak the eggplant slices in the milk. Then bread the eggplant slices. Fry the breaded eggplant slices until golden brown, set aside. Preheat oven to 350. Using a glass casserole dish, put down a thin layer of the spaghetti sauce. Then put a layer of fried eggplant slices. Next put a thin layer of the parmesan cheese. Then add a thicker layer of mozzerella. Start over with the layering process until you have filled the casserole dish. Bake at 350 for 1/2 an hour.

* Per serving · 4 servings · Values may vary.

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