bread crumbs (or cracker crumbs)
1/4 cup parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. sweet basil
1/2 tsp. parsley flakes
crushed pepper
eggplant
egg
milk
spaghetti sauce
parmesan cheese
mozzarella cheese
Combine breadcrumbs and seasonings (or just use Italian seasoned bread crumbs). Peel eggplant and slice 1 inch thick. Pour some milk into a shallow bowl. Beat the egg into another. Dip eggplant into milk, egg, then breadcrumbs. Repeat. When rolling into breadcrumbs, be sure and press into eggplant to make a thick coating. Brown in hot oil then place on paper towel to drain. Place eggplant into a 9x13 baking pan and cover with sauce and cheese. Bake until bubbly and cheese is toasted.
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