Ingredients

• 2 lbs small purple eggplants, sliced lengthwise
• 1 cup Italian seasoned breadcrumbs
• 1 cup panko breadcrumbs, seasoned if available
• 3 eggs, beaten
• 3/4 cup milk
• 48 ounces jarred pasta sauce (your favorite)
• 1 lb mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• salt
• pepper
• 2 cups vegetable oil (for frying, approx)

Instructions

1. Remove top and bottom of eggplant.

2. Slice eggplant lengthwise into 3/4 inch slices.

3. Spread slices onto large platter and salt and pepper both sides.

4. In a pie plate crack all eggs and add milk and some salt and pepper.

5. Beat well and set aside.

6. In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.

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.

8. Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.

9. Drredge immediately into breadcrumbs, pressing well so it adheres well.

10. Fry immediately in small batches so to not overcrowd skillet.

11. When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.

12. Preheat oven to 350 degrees.

13. Continue frying eggplants until all are done.

14. In 13x9 inch glass casserole place 1/3 of sauce.

15. Place a single layer of eggplant onto sauce.

16. Place another 1/3 sauce over slices.

17. Put 1/2 of mozzarella on this layer.

18. Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.

19. Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.

20. Let cool briefly and enjoy.